Sun-Dried Tomato Chicken Recipe
Possible chicken varieties seem to have disappeared from the kitchen as we always pick a recipe from our regular meal rotation list. Here is the recipe to bring back that glory to the dinner table. This recipe uses simple ingredients which can be bought at the local grocery store with less preparation time. The subtle flavor of sun dried tomatoes and the pretty appearance of basil leaves attracts our senses making it impossible to resist. Some variations and tips are listed under the recipe. Have a look at it.
3 skinless, boneless chicken breasts(whole/cut into strips)
2 garlic cloves (minced)
1 medium sized onion (thinly sliced)
½ cup heavy whipping cream
½ teaspoon red pepper flakes
Salt to your taste
½ cup chicken broth
½ cup sun dried tomatoes (julienned)
2 tablespoons olive oil
½ teaspoon freshly ground pepper
3 tablespoons thinly sliced fresh basil leaves
Rinse the chicken strips clean with water and pat with paper towel to dry excess.
Season the strips with salt and pepper evenly. Heat 2 tablespoons of olive oil in a non-sticky skillet over medium-high flame; put chicken strips in the hot oil as a single layer and sear it for 3 minutes on each side, turning once during the process. Remove the pieces when they turn into golden brown; set aside.
Add thinly sliced onions, minced garlic and ½ teaspoon red pepper flakes to the same skillet; stir it with a rubber spatula; let it cook for 3-4 minutes until onions become translucent and fragrant.
Then add ½ cup chicken broth, ½ cup heavy cream and ½ cup julienned sun-dried tomatoes to the onions; stir once and bring it to a boil. Put the chicken strips back in the skillet. Reduce the heat to simmer. While stirring occasionally cook it over low-medium heat for 15 more minutes until chicken is tender and mixture thickens into sauce.
Off heat when it’s done; transfer to a serving bowl, make it presentable with thinly sliced fresh basil leaves. Serve it hot with flavored rice and green salads.
Notes & Tips:
Instead of cutting chicken breasts use chicken tenders for this recipe.
Heavy whipped cream can be replaced with coconut cream if you want to cau back on calories.
Use sun-dried tomatoes oil instead of olive oil to make it more flavorful.
Flavor the chicken strips with as many spices as you like.
For variation, add olives and mushrooms to the dish.
For vegan version of this recipe, use mushrooms & non-diary cream instead of chicken & heavy cream.
Chicken broth can be substituted with white wine; or you can use both in 1:1 ratio.
If you don’t have sun-dried tomatoes on hand use fresh ones.
For unique flavors replace heavy cream with coconut milk, minced garlic with minced ginger. And add 1 tablespoon of cornstarch (or any other flour) to thicken the sauce.