CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 7h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g
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.
CHICKEN AND SUN-DRIED TOMATOES IN 'CREAM' SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour boiling water on tomatoes and soak for 2 minutes.
- Grill or saute chicken breasts until done. Set aside and keep warm.
- Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about 1/3 cup.
- In food processor or blender, beat ricotta and yogurt until smooth.
- Remove tomato mixture from heat. Stir in ricotta mixture.
- Cut chicken into strips and stir into sauce.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
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
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 SUN-DRIED TOMATO CREAM SAUCE
Provided by Heather Prudhon
Categories Milk/Cream Blender Chicken Tomato Sauté Quick & Easy Basil White Wine Fall Simmer Gourmet California
Yield Makes 4 servings
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, 4 to 5 minutes. 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.
- Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) 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.
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