Corsican Chicken With Sun Dried Tomatoes Recipes

CREAMY TUSCAN CHICKEN

Steps:

• In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
• If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
• Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
• Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
• Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

CORSICAN CHICKEN

Steps:

• In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. , Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.

SUN-DRIED TOMATO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
• While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Serve the sauce over the cooked penne.

CROCK POT CORSICAN CHICKEN

Steps:

• Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consommé and vermouth. Cover. Put on low for 4-5 hours.
• Add olives and peel. Recover. Put on high for 30 minutes.
• Remove chicken and keep the pieces warm.
• Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.

CORSICAN CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Place the chicken in the slow cooker and sprinkle with garlic, salt, and pepper. Add the tomatoes, a bit of their oil, the peppers, rosemary, and broth. Cover and cook on low for 5 hours, or until cooked through.
• Remove the chicken and vegetables to a platter with a slotted spoon. Pour the remaining liquid into a saucepan and skim off fat from the surface. Bring the juices to a boil over high heat. Stir in the cornstarch mixture and cook, stirring, until slightly thickened. Taste for seasoning, stir in the basil, and pour the sauce over the chicken.

CHICKEN BREAST WITH SUN-DRIED TOMATOES

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.

SUN DRIED TOMATO CHICKEN

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.

SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE

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.