Post by Loupy on Aug 30, 2018 15:15:18 GMT -7
Chicken in a Creamy Parmesan and Sun-dried Tomato Sauce
From: Kevin Lynch @ www.closetcooking.com/chicken-in-creamy-parmesan-and-sundried/
Everyone loves a quick, easy and tasty chicken dish and this chicken in a creamy parmesan and sundried tomato sauce fits the bill perfectly coming together in less than 30 minutes. This recipe could not be easier, you simply cook the chicken in the pan and then make the sauce in the same pan! The sauce is pretty simple and yet packed with flavour from the sun-dried tomatoes and parmesan and it is made in a base of chicken broth and cream. This chicken in a creamy parmesan and sundried tomato sauce is great by itself or served over rice, quinoa, etc. or you could even slice the chicken up and toss it and the sauce into a pasta like fettuccine.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 4
Ingredients:
1 tablespoon oil
4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/4 cup dry white wine (or chicken broth)
3/4 cup chicken broth
1/2 cup heavy/whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
Directions:
Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
Add the garlic and red pepper flakes and saute until fragrant, about a minute.
Add the wine and deglaze the pan.
Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.
Option:
For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option:
Add chopped spinach to the sauce.
Nutrition Facts:
Calories 326
Fat 12.8g
Saturated 5g
Cholesterol 155mg
Sodium 330mg
Carbs 2g
Fiber 0.5g
Sugars 0.5g
Protein 55.5g
From: Kevin Lynch @ www.closetcooking.com/chicken-in-creamy-parmesan-and-sundried/
Everyone loves a quick, easy and tasty chicken dish and this chicken in a creamy parmesan and sundried tomato sauce fits the bill perfectly coming together in less than 30 minutes. This recipe could not be easier, you simply cook the chicken in the pan and then make the sauce in the same pan! The sauce is pretty simple and yet packed with flavour from the sun-dried tomatoes and parmesan and it is made in a base of chicken broth and cream. This chicken in a creamy parmesan and sundried tomato sauce is great by itself or served over rice, quinoa, etc. or you could even slice the chicken up and toss it and the sauce into a pasta like fettuccine.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 4
Ingredients:
1 tablespoon oil
4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/4 cup dry white wine (or chicken broth)
3/4 cup chicken broth
1/2 cup heavy/whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
Directions:
Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
Add the garlic and red pepper flakes and saute until fragrant, about a minute.
Add the wine and deglaze the pan.
Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.
Option:
For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option:
Add chopped spinach to the sauce.
Nutrition Facts:
Calories 326
Fat 12.8g
Saturated 5g
Cholesterol 155mg
Sodium 330mg
Carbs 2g
Fiber 0.5g
Sugars 0.5g
Protein 55.5g
