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
SWEET AND SPICY CHICKEN SKEWERS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne.
- In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
- Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
- Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
- Thread the chicken, onions and roasted red peppers alternately on the skewers.
- Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
- Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans.
SPICY SUN-DRIED TOMATO SAUCE
Medium-spicy flavor, tangy tomato taste (only for real sun-dried tomato lovers) and a bright, sweetish accent from the touch of orange and cinnamon. Use the best sun-dried tomatoes for this recipe. Try it on pasta (I suggest about 1/2 cup per 4 ounces pasta) with parmesan cheese or crumbled feta or toss with beans. It would also make a terrific pizza sauce. This recipe is easily halved and the sauce can be frozen. From Angelica's Home Kitchen in NYC, voted 2006 best vegetarian restaurant.
Provided by Kumquat the Cats fr
Categories Sauces
Time 50m
Yield 7-8 cups, 16 serving(s)
Number Of Ingredients 14
Steps:
- Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
- In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
- Reduce heat to low, cover the pan, and simmer for 20 minutes.
- Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
- Reduce heat to low and simmer, uncovered, for 10 minutes.
- Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
- Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.
SPICY SUN-DRIED TOMATO AND FETA SAUCE
A wonderful, fast sauce. This pasta dish is definitely good enough for company. Cooking time includes the time it takes to boil the pasta.
Provided by evelynathens
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until al dente.
- Meanwhile, heat oil reserved from tomatoes in heavy large skillet over medium heat.
- Add garlic and cook 30 seconds.
- Add sun-dried tomatoes, crushed tomatoes, olives and sugar and bring to boil.
- Reduce heat and simmer until sauce thickens slightly, about 4 minutes.
- Mix in basil and both cheeses and stir until cheeses melt.
- Season to taste.
- Remove sauce from heat.
- Drain pasta.
- Add to skillet; toss to coat with sauce.
- Serve immediately.
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