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
SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE
This is a wonderful chicken dinner: Chicken breasts are pounded thin, sauteed, and then paired with a creamy white wine sauce with sun-dried tomatoes. Everything is cooked in 1 skillet.
Provided by Cooking44
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
- Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
- Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
- Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.
Nutrition Facts : Calories 495 calories, Carbohydrate 13.7 g, Cholesterol 153.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 16.7 g, Sodium 591.1 mg, Sugar 0.5 g
SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.
Provided by rayne drops
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
- Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 254 calories, Carbohydrate 8.2 g, Cholesterol 60 mg, Fat 13.9 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 404.1 mg, Sugar 1.9 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
SUN DRIED TOMATO CHICKEN
This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.
Provided by JS_UPenn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
- Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g
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
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.
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