Chicken Breasts With Sun Dried Tomato Cream Sauce Recipes

CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.
• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
• Add the garlic and cook for 15 seconds until light golden.
• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
• Taste sauce and add more salt and pepper if needed.
• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

CREAMY SUN-DRIED TOMATO CHICKEN BREASTS

Steps:

• Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
• In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
• Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
• Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
• Cook the chicken on medium heat for about 5 minutes on each side.
• Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
• Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
• To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
• Add 1 cup of heavy cream, bring to boil.
• Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
• Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
• Add basil and crushed red pepper - mix to combine.
• Add cooked chicken breasts. Season with salt. Reheat until warm.

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY

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!

CHICKEN BREASTS IN SUN-DRIED TOMATO CREAM

Steps:

• Heat sun-dried tomato oil over medium-high heat.
• Sauté chicken in oil 8 minutes, turning once, until browned and cooked though.
• Transfer to a plate.
• To skillet, melt butter over medium-high heat.
• Add mushrooms and saute until they are lightly browned and have released most of their liquid.
• Add garlic and cook 30 seconds.
• Stir in flour and cook 1 minute.
• Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
• Bring to boil and cook 1 minute.
• Add chicken just to heat through.
• Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
• Buy sun-dried tomatoes packed in oil.
• They come pre-seasoned.
• They cut into slivers easily with a kitchen scissors.
• I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

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.

CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE

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.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

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.