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 WITH SUN-DRIED TOMATO CREAM SAUCE
This is a good, simple, comforting type recipe that I found on Epicurious. The recipe is nice with some rice.
Provided by SaucyCook
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking.
- Brown chicken, turning once, about 6 minutes total (chicken will not be cooked through).
- Transfer chicken with tongs to a plate.
- Add garlic, tomatoes, and red pepper flakes to skillet and saute, 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, bring to a boil, covered.
- Add chicken to skillet, with the juices on plate, and simmer, covered, until just cooked through, 4-5 minutes.
- Transfer chicken to a platter and keep warm, loosely covered with foil.
- Stir cream and 2 tablespoons basil into sauce and bring just to a simmer.
- Transfer sauce to deep heatproof bowl and puree with an immersion blender until almost smooth (or blend sauce in a blender).
- 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.
Nutrition Facts : Calories 244.7, Fat 10.7, SaturatedFat 4.4, Cholesterol 88.8, Sodium 297.7, Carbohydrate 4.1, Fiber 0.6, Sugar 1.6, Protein 29.2
CHICKEN WITH CREAMY SUN-DRIED TOMATO SAUCE
Sun dried tomatoes create a flavorful depth to the creamy sauce on this easy chicken dish. You can add or subtract to the red pepper flakes making it perfect for your own tastes. This takes only minutes to make.
Provided by Geema
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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, 3 minutes approximately.
- 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.
- Season with salt and pepper.
- Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
Nutrition Facts : Calories 255.2, Fat 13.2, SaturatedFat 4.8, Cholesterol 95.9, Sodium 302.4, Carbohydrate 3.7, Fiber 0.6, Sugar 0.4, Protein 26.9
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Categories Chicken Dairy Tomato Sauté Kid-Friendly Quick & Easy Fall Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
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.
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
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
Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.
Provided by Shannon Cooks
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat dry chicken and season with salt and pepper.
- Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
- Transfer chicken to a plate.
- Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
- Add broth, cover, and bring to a boil.
- Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
- Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
- Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
- Transfer sauce to a heatproof bowl and puree with a hand blender.
- Add water if necessary to reach desired consistency.
- Season sauce with salt and pepper.
- Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
SKILLET CHICKEN WITH SUNDRIED TOMATO AND CHICKPEAS
You need two skillets for this chicken dinner recipe-one to cook the thighs and one to put on top as a weight, which helps the meat stay moist and the skin turn crispy. Store-bought sundried-tomato pesto flavors the chicken and makes a brothy sauce for the chickpeas, while thinly sliced fennel serves as a crisp, fresh counterpoint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper; toss with 2 tablespoons pesto. Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add chicken in a single layer, skin-sides down; cook 2 minutes. Reduce heat to medium. Top with a parchment round, then a skillet weighted with canned goods; press down firmly. Cook 5 minutes. Flip chicken; return parchment and weighted skillet to top. Cook until a thermometer inserted in thickest parts of chicken reads 165 degrees, 6 to 7 minutes. Transfer to a plate; cover.
- Transfer all but 2 tablespoons pan juices to a bowl. Add leeks to skillet over medium heat, season with salt, and cook until tender, 6 to 7 minutes. Stir in remaining 2 tablespoons pesto; cook 1 minute. Add chickpeas, 1 cup water, and reserved pan juices. Cook until slightly reduced, 6 to 8 minutes. Toss fennel with remaining 1 tablespoon oil; season with salt and pepper. Serve with chicken and chickpeas, garnished with fennel fronds.
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