CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE
Steps:
- Breast: Cut chicken in half horiztonally to form 2 thin steaks.
- Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
- Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
- Add the garlic and cook for 15 seconds until light golden.
- Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
- Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
- Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
- Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
- Taste sauce and add more salt and pepper if needed.
- Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
- Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!
Nutrition Facts : ServingSize 212 g, Calories 529 kcal, Carbohydrate 11 g, Protein 42 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 247 mg, Sodium 831 mg, Fiber 2 g, Sugar 6 g
SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE
This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
- Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
- Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.
Nutrition Facts : Calories 288 kcal, Carbohydrate 12 g, Protein 31 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 131 mg, Sodium 637 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHICKEN THIGHS IN SUN DRIED TOMATO SAUCE
These chicken thighs are quick and easy dinner. Eat them as is, or serve over pasta or rice.
Provided by Olya
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Pat the chicken thighs dry with paper towels.
- Preheat a large skillet on medium high heat. Add olive oil and then add the chicken and cook until golden brown on both sides. About 6-8 minutes total. Remove onto a plate.
- Chop your sun-dried tomatoes and add them to the pan. Cook for about 2 minutes
- Add white wine and simmer for 2 minutes to let the alcohol evaporate.
- Now add chicken stock heavy cream, Dijon mustard, salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
- Add basil leaves and cook until wilted.
- Return chicken to skillet and allow it to warm up for an additional 5 minutes.
- SERVE chicken with sauce on top.
Nutrition Facts : Calories 566 kcal, Carbohydrate 12 g, Protein 41 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 254 mg, Sodium 936 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN THIGHS WITH SUN-DRIED TOMATO AND BASIL SAUCE
Chicken thighs cooked in a luscious, gluten-free creamy sun-dried tomato and basil sauce. Served with rice, it is the perfect fuss-free dinner.
Provided by Alida Ryder
Categories Chicken Dinner Gluten free
Time 55m
Number Of Ingredients 10
Steps:
- Heat a large, deep pan over medium-high heat and add a splash of oil.
- Brown the chicken thighs on both sides until they turn a deep golden brown and are cooked 3/4 way through.
- Remove the chicken from the pan and set aside.
- Add a bit more oil to the pan if necessary then saute the onion until soft and glossy.
- Remove the stalks from the basil leaves and chop finely. Reserve the leaves for later.
- Add the basil stalks and garlic to the onions and saute for 30 seconds before adding the sun-dried tomatoes. Saute for another minute then pour in the chicken stock and cream.
- Allow to come to a simmer then place the chicken back in the pan and cover.
- Allow to simmer for 10-20 minutes, checking regularly to make sure the liquid hasn't cooked away (top up with more stock if necessary), until the chicken is cooked through.
- At this stage, the sauce will probably have reduced but if you want more sauce (to serve with rice, for example), add another cup of stock (and more cream if you wish) then add the cornflour and milk mixture. Allow to simmer for 10 minutes until thickened.
- Slice the basil leaves and add them to the chicken along with the lemon juice, salt and pepper before serving.
Nutrition Facts : Calories 421 kcal, Carbohydrate 14 g, Protein 48 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 248 mg, Sodium 265 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
- Bake at 400˚F (200˚C) for 25 minutes.
- Serve immediately and drizzle remaining broth mix over chicken.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams
GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE
These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
- Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
- Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
- Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 12.9 g, Cholesterol 159.7 mg, Fat 44.8 g, Fiber 2 g, Protein 36.7 g, SaturatedFat 19.1 g, Sodium 1414.6 mg, Sugar 2.5 g
CHICKEN AND SUN-DRIED TOMATOES IN 'CREAM' SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour boiling water on tomatoes and soak for 2 minutes.
- Grill or saute chicken breasts until done. Set aside and keep warm.
- Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about 1/3 cup.
- In food processor or blender, beat ricotta and yogurt until smooth.
- Remove tomato mixture from heat. Stir in ricotta mixture.
- Cut chicken into strips and stir into sauce.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
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