Chicken with Sun-Dried Tomatoes Recipe

  • on April 1, 2017
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Chicken with Sun-Dried Tomatoes Recipe

 

Chicken with Sun-Dried Tomatoes Recipe

 

Chicken with Sun-Dried Tomatoes Recipe

Chicken with Sun-Dried Tomatoes Recipe

 

The fusion of colors and rich creamy sauce makes this dish perfect for hot summer climates. Chicken and sauce absorbs the essential flavor of sun dried tomatoes and pepper flakes help to enhance it to produce well flavored chicken with sun dried tomatoes as an end result. This recipe is an adaptation to the basic chicken with sun dried tomatoes. It goes exceptionally well with pasta and rice and can be served as a main dish. But you might also try it with other dishes. Try making it during the hot summer months.

Ingredients:

      2 skinless and boneless chicken breasts

      2 tablespoons olive oil

      Salt to your taste

      ¼ teaspoon freshly ground black pepper

      ¼ teaspoon red pepper flakes

      1 cup chicken broth (homemade, low sodium is preferred)

      2 medium sized garlic cloves (minced)

      ½ cup sun-dried tomatoes

      ½ cup fresh spinach

      ¼ cup heavy cream

 

Rinse the chicken under running water; dry off excess with paper towels. Cut each breast into half lengthwise.

Image result for cut chicken breast in half lengthwise

Cut ½ cup sun dried tomatoes, each one into half, horizontally or in your preferred shape. Set aside.

Heat 2 tablespoons of olive oil in a non-sticky skillet over medium-high flame; put chicken pieces in the hot oil as a single layer and sear it for 4 minutes on each side, turning once during the process. Work in batches; do not crowd the skillet. Remove the pieces when they turn into golden brown; set aside.

Image result for saute chicken breast

Add minced garlic to the same skillet; sauté for 30 seconds until fragrant. Add sun dried tomato pieces to the garlic; sauté for 2 seconds to soften it; then add 1 cup of chicken broth with ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper and salt to the tomatoes. Bring to a boil; adjust heat to simmer. Return chicken to the skillet; cover with a lid and cook for 10 minutes until chicken cooks through. Put fresh spinach in the skillet; cook for 2 minutes as it doesn’t take long to cook.

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Taste the liquid at this point; add spices and salt if it needed. Finally add ¼ cup heavy cream while stirring the liquid continuously until it thickens slightly. Transfer it to a serving bowl; garnish it with fresh basil leaves (optional); serve it hot over a bed of brown rice with crunchy salad as a side.

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Notes & Tips:

      You may use other parts of chicken (thighs, drumsticks etc) for this recipe

      Cooking time varies according to the thickness of the chicken.

      Chicken broth can be replaced with dry white wine/water

      Instead of heavy cream use corn starch/all-purpose flour to thicken the sauce.

      Adjust spices to your preference.

      Increase quantities for extra sauce.

      For vegan version of this recipe, use mushrooms & non-diary cream instead of chicken & heavy cream

      If you don’t have sun-dried tomatoes on hand use fresh ones.

 

 

 

 

 

Article Categories:
Chicken

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