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Monthly Archives: October 2012

Chicken with a Sun-dried Tomato Cream Sauce

I think it’s safe to say we’ve been in a food rut recently. We’re eating more and more of our staples—tacos, grilled cheese and tomato soup, breakfast for dinner, and Illegal Pete’s—you get the idea.  Creativity in the kitchen is definitely lacking.  The past few weeks, I’ve been forcing myself to cook something new a couple nights a week.  It’s been nice trying out new recipes again, and so far, there haven’t been any major mishaps in the kitchen.

I’m a big pasta fan.  Tim, not so much, but he can handle a pasta dish every once and a while. I came across a recipe on Pinterest (my new guilty pleasure…) for Chicken with a Sun-dried Tomato Cream Sauce.

Now, I know the picture does not do this dish justice.  In fact, it’s kind of blah looking (that’s an official cooking and photography term, I promise).  I could have taken more time to stage the photograph, maybe add a few extra sun-dried tomatoes on top.  But, this smelled so good, I couldn’t wait any longer to take a bite. One bite turned into two, and so on and so forth.  Enjoy!

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken broth, divided
  • 1/2 cup heavy cream
  • 2 tablespoons sun-dried tomato slivers in oil
  • 1 tablespoon of oil from the jar of sun-dried tomatoes
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 4 boneless, skinless chicken breasts, flattened into an even thickness

Melt butter in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute.

Gradually stir in 1/2 cup chicken broth, whisking well to avoid clumps. Add cream, tomatoes, thyme, salt, and red pepper flakes. Bring to a boil and cook 1 minute. Pour into small bowl and set aside. Wipe skillet clean.

Place sun-dried tomato oil in the skillet and heat over medium-high heat. Sauté chicken in oil until browned and cooked through, approximately 4 minutes per side. Transfer to a plate and keep warm.

Add remaining 1/4 cup chicken broth to skillet and bring to a boil. Scrape any brown pieces up with a wooden spoon. Mix in reserved sauce, add chicken and remove from heat once mixture is sufficiently warmed.

Source: Fort Mill SC Living

 
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Posted by on October 18, 2012 in Main Dish

 

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Baked Creamy Chicken Taquitos

I have been a bad blogger.  Really bad.  Lots of life events over the past eight months, including an engagement and a move, have changed my priorities. Instead of cooking and blogging, I’ve been planning a wedding.  In case you aren’t aware, planning a wedding takes up a lot of time.  Quick and easy is my new life motto when it comes to food.

When I can prep something on a Saturday or Sunday, then pop it in the oven directly from the freezer later in the week, and have it taste good…I consider it a small victory.  Using a rotisserie chicken makes this even easier!  This is a great appetizer to bring to a football watching party, too.

Photo of baked taquitos, refried beans, and salsa

  • 3 ounces cream cheese, softened
  • 1/4 cup tomatillo salsa
  • 1 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 3 tbsp chopped cilantro
  • 2 tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • Small flour or corn tortillas
  • Pinch of salt

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Combine cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder, and garlic in a large bowl. Once combined, stir in the cilantro, green onions, chicken, and cheese; mix thoroughly.

Heat 2-3 tortillas at a time in the microwave between two paper towels until they are soft enough to roll (about 20 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with refried beans and salsa for dipping.

To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a freezer bag.  Taquitos may be stored up to 3 months. To bake a frozen taquito, preheat oven to 425 degrees and bake for 15-20 minutes. No need to thaw first! How easy is that!?

Source: Pennies on a Platter

 
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Posted by on October 13, 2012 in Main Dish

 

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