Chicken With Sun Dried Tomato Basil 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!

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 THIGHS WITH SUN-DRIED TOMATO AND BASIL SAUCE

Steps:

• Heat a large, deep pan over medium-high heat and add a splash of oil.
• Brown the chicken thighs on both sides until they turn a deep golden brown and are cooked 3/4 way through.
• Remove the chicken from the pan and set aside.
• Add a bit more oil to the pan if necessary then saute the onion until soft and glossy.
• Remove the stalks from the basil leaves and chop finely. Reserve the leaves for later.
• Add the basil stalks and garlic to the onions and saute for 30 seconds before adding the sun-dried tomatoes. Saute for another minute then pour in the chicken stock and cream.
• Allow to come to a simmer then place the chicken back in the pan and cover.
• Allow to simmer for 10-20 minutes, checking regularly to make sure the liquid hasn't cooked away (top up with more stock if necessary), until the chicken is cooked through.
• At this stage, the sauce will probably have reduced but if you want more sauce (to serve with rice, for example), add another cup of stock (and more cream if you wish) then add the cornflour and milk mixture. Allow to simmer for 10 minutes until thickened.
• Slice the basil leaves and add them to the chicken along with the lemon juice, salt and pepper before serving.

SUN DRIED TOMATO AND BASIL CHICKEN

Steps:

• Heat a large skillet with the olive oil over medium heat. While it is heating season the chicken with the salt, pepper and garlic powder.
• Once the skillet is hot, add the chicken and let cook without moving for 3-4 minutes. Then flip and cook an additional 3-4 minutes until the chicken has reached 165˚F internal temperature. Remove from skillet and set aside.Note: For best results, cook the chicken in a single layer without over crowding the pan. If you have too much chicken, cook the chicken in 2-3 batches by repeating this process.
• Reduce heat to low and add the butter to the skillet, once melted, add the flour and mix together. Add the garlic and cook 30-60 seconds.Mix in the chicken broth and bring the mixture to a simmer to thicken.
• Once thickened, slowly stir in the cream. Then add the salt, parmesan, sun dried tomatoes, and fresh basil.Add the chicken back into the sauce, and simmer for 3-5 minutes. Garnish with additional basil or parmesan if desired. Enjoy!

CHICKEN WITH SUN DRIED TOMATO-BASIL SAUCE

Steps:

• Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered.
• In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! (just kidding). Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
• Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente please.
• Add fresh basil to sun dried tomato sauce and give it a good stir.
• Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken & noodles; enjoy!

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.

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.