Sunday, January 6, 2013

Sun Dried Tomato Chicken

I never really liked sun dried tomatoes until recently, which is mainly because most sun dried tomatoes I have had have come from jars and have been soaked in oil. Recently, I have found some amazing sun dried tomatoes at Trader Joe's that are in a sealed bag, more like raisins and they are a hundred times better than jarred ones. Anyway, I have been buying them on a regular basis now and I have been sticking them in all kinds of regular recipes and they have been quite tasty. This is a recipe I found on Pinterest that incorporates the sun dried tomatoes as a main component, this was delicious!

4 boneless & skinless chicken breasts, pounded thin
2 Tbsp olive oil
1 Tbsp butter
salt & pepper 
2 Tbsp flour
1/2 cup onion, chopped
2 tsp garlic, minced
1/3 cup sun dried tomatoes, chopped
1/4 cup fresh basil, chopped
1 1/2 cups chicken broth
1/4 cup white wine
1/2 cup cream

1. In a large cast iron skillet, heat the olive oil over medium-high heat. Salt and pepper both sides of the chicken then add them to the pan. Cook chicken until done, about 5 minutes on each side. Remove from pan, cover and set aside.
2. Add the butter to the skillet along with the onion and garlic, and saute for about 2 minutes. Add the sun dried tomatoes, and stir well. Add the flour, and with a whisk stir everything together for about 2 minutes. 
3. Add the chicken stock & wine, whisking constantly until smooth. Add cream and continue to whisk for a couple minutes, or until the sauce begins to thicken. Add the basil & stir to combine, then add the chicken back to the pan. 
4. Spoon sauce over chicken, and let it set for a couple of minutes to warm through before serving. Serve hot with pasta or as a side with salad. Enjoy!
Recipe adapted from Little B Cooks

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