Friday, February 26, 2016

Chicken in a Creamy Parmesan and Sun-Dried Tomato Sauce

I was searching for something I could make with what I had on hand and opted for this.  I will so, as is often the case, my photo doesn't do this justice (see the link below for a prettier shot!)  And for some reason my sauce came out much browner.  The only thing I can think of is that his recipe calls for sun-dried tomatoes in oil.....the ones I used weren't in oil, therefore they didn't have that pretty red color, but were dark brown.

Regardless, the flavor was really good.  I served it with quinoa and the extra sauce was mopped up quickly.  Steamed or roasted broccoli is a great side dish.


1 Tbsp oil
4 (4-6 oz) skinless, boneless chicken breasts (can be pounded thin if you like)
2 cloves garlic, chopped
1/4 tsp 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 sun-dried tomatoes, chopped
1/4 cup Parmesan, grated
1/4 cup fresh basil, thinly sliced (or 1 tsp dried basil)
fresh or frozen (thawed and wrung dry) chopped spinach, optional

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 (unless you're using a thicken breast).  Remove from pan and set aside.

Making sure that pan isn't too hot, add the garlic and red pepper flakes and saute until fragrant, about a minute making sure NOT to burn the garlic.

Add the wine and deglaze the pan.

Add the broth, cream, sun-dried 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 S&P to taste, and mix in the basil (and spinach, if using).  Heat through.  Serve immediately.

Recipe Source:

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