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
CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 7h15m
Yield 8
Number Of Ingredients 10
Steps:
- Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g
EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES
Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.
Provided by Yoly
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
- Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
- Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.
Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g
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
CHICKEN BREAST WITH SUN-DRIED TOMATOES
Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SUN-DRIED TOMATO CHICKEN
My husband likes to order a particular chicken entree at a local restaurant, so I created a lighter version he can enjoy at home. The sun-dried tomatoes are wonderful combined with the goat cheese. We serve it with a green salad and Italian bread. -Anna Rhyne of Anderson, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and garlic in butter for 3-4 minutes or until tender. Stir in the tomatoes, wine or broth and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from the heat; stir in basil., Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges. Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper. , Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove toothpicks before serving.
Nutrition Facts : Calories 299 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 622mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
CHICKEN WITH SUN-DRIED TOMATO BECHEMAL SAUCE
Steps:
- Bechamel sauce: Melt butter, stir in flour until smooth, cook 2 minutes; stir in milk, whisk over med. heat until it comes to a boil and thickens. Stir in sun-dried tomatoes, cheese, salt & pepper. Chicken: Pound chicken breasts to 1/4" thick; beat eggs; combine breadcrumbs, 2 Tbsp. of the basil, salt & pepper. Dip chicken in eggs and then the breadcrumb mixture, fry in olive oil over med heat about 2 minutes on each side,until chicken is done. Pour bechemal sauce onto dinner plate until covered; put prepared chicken breast on top of the sauce in the middle of the plate; Mix ricotta with 1 Tbsp basil, put about 2 Tbsp of ricotta mixture onto the chicken breast, spread slightly; on top of the ricotta, add some of the artichokes, tomatoes and fresh spinach leaves. Sprinkle with Mozzarella and put the dish under the broiler for about 1 minute; until spinach wilts; and mozzarella melts--serve immediately.
CHICKEN WITH SUN-DRIED TOMATO SAUCE
Excellent for a weeknight dinner. This recipe has so much taste you would never guess it had so few ingredients. Trust me, if you love sundried tomatoes, you will LOVE this recipe.
Provided by Valerie in Florida
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium high heat.
- Put flour and 1/4 tsp each salt and pepper in a plastic food bag.
- Add chicken, close bag and shake to coat.
- Cook in skillet, turning once, 5-7 minutes until golden and cooked through.
- Add broth and tomato spread.
- Cook until hot, spoon over chicken.
Nutrition Facts : Calories 184.8, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 444, Carbohydrate 5.3, Fiber 0.6, Sugar 1.3, Protein 28.1
CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE
Provided by Kim Bartel
Categories Milk/Cream Chicken Dairy Poultry Tomato Sauté Low Carb Dinner Winter Bon Appétit Ohio Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
THICK BECHAMEL SAUCE WITH PARMESAN AND SUN-DRIED TOMATOES
Make and share this Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes recipe from Food.com.
Provided by Dav59
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter over medium heat in a saucepan.
- Add flour and cook until foamy, about 2 minutes.
- Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
- Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
- Add parmesan cheese and tomato pesto. Stir until cheese has melted.
- Add nutmeg and salt and pepper to taste.
Nutrition Facts : Calories 262.3, Fat 19.6, SaturatedFat 12.2, Cholesterol 58.6, Sodium 332.8, Carbohydrate 12.2, Fiber 0.2, Sugar 0.1, Protein 9.7
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SUN-DRIED TOMATO CHICKEN RECIPE - NATASHASKITCHEN.COM
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- Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.
- Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.
- Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.
- To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.
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- Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
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