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Chicken with a Sun-dried Tomato Cream Sauce

18 Oct

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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