Chicken With Sun Dried Tomato Cream Sauce Recipes

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY

Chicken With Sun-Dried Tomato Cream Sauce Recipe by Tasty image

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

Ingredients

6 bone-in, skin-on chicken thighs
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
4 cloves garlic, sliced
1 cup chicken broth
½ cup heavy cream
⅓ cup sun-dried tomato
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ cup fresh basil, sliced

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 WITH SUN-DRIED TOMATO CREAM SAUCE

Chicken with Sun-Dried Tomato Cream Sauce image

Provided by Heather Prudhon

Categories Milk/Cream Blender Chicken Tomato Sauté Quick & Easy Basil White Wine Fall Simmer Gourmet California

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves (1 1/2 pound total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil

Steps:

Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.
Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Chicken with Sun-Dried Tomato Cream Sauce image

Categories Chicken Dairy Tomato Sauté Kid-Friendly Quick & Easy Fall Bon Appétit Small Plates

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch strips
All purpose flour
2 shallots, minced (about 1/4 cup)
2/3 cup whipping cream
1/2 cup dry white wine
1/3 cup (generous) chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried

Steps:

Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.

SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE

Skillet Chicken with Sun-Dried Tomato Sauce image

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

Ingredients

4 pounds boneless skinless chicken breasts
salt and pepper to taste
10 tablespoons butter, divided
6 cloves garlic, minced
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes
1 cup dry white wine (such as Chardonnay)
2 cups chicken broth
1 ½ cups heavy whipping cream
1 cup oil-packed sun-dried tomatoes, thinly sliced
1 cup thinly sliced fresh basil

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

CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE

Chicken Breasts with Sun-Dried Tomato-Cream Sauce image

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

Ingredients

4 tablespoons olive oil
4 skinless boneless chicken breast halves
1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes
2 large shallots, thinly sliced (about 1/2 cup)
4 garlic cloves, minced
1 cup whipping cream

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.

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