Recipe Alert
Sun-dried tomato cream sauce with chicken
OMG best meal I have every made, hands down! So here’s the recipe.
6 boneless chicken breasts (I used 4 because we’re only two people and they were the really thin ones)
1 tablespoon olive oil
4 garlic cloves minced (I just rough chopped because they get pureed later)
1 yellow onion finely chopped
1/4 cup sun dried tomatoes in oil (1/2 oz) chopped
1/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon whole grain mustard
1 teaspoon soy sauce
1 3/4 cups heavy cream (This is WAY too much. I could have gotten away with about a quarter of this, but I used half. Good way to cut down the fat in this one)
1/4 cup basil
Season chicken with salt and pepper. Cook in hot oil until browned (doesn’t need to be cooked through). Remove from skillet. Add tomatoes, onions, and garlic and sauté for a few minutes. Add white white and let reduce by half. Add chicken stock, soy sauce and mustard, bring to a boil covered. You can add the chicken back during the boiling to cook it through.
Remove chicken and add tomato mixture to a blender and puree/or use and emersion blender to puree. I added the basil during the puree process , because I like it pureed rather then chopped (as the recipe went, it recommended to add it chopped with the heavy cream).
Once pureed return to pan. Stir in heavy cream and bring to a simmer to heat through. Pour over chicken.
I served this over brown rice, but it TOTALLY would have gone better with pasta. This is definitely going into the rotation.
OMG best meal I have every made, hands down! So here’s the recipe.
6 boneless chicken breasts (I used 4 because we’re only two people and they were the really thin ones)
1 tablespoon olive oil
4 garlic cloves minced (I just rough chopped because they get pureed later)
1 yellow onion finely chopped
1/4 cup sun dried tomatoes in oil (1/2 oz) chopped
1/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon whole grain mustard
1 teaspoon soy sauce
1 3/4 cups heavy cream (This is WAY too much. I could have gotten away with about a quarter of this, but I used half. Good way to cut down the fat in this one)
1/4 cup basil
Season chicken with salt and pepper. Cook in hot oil until browned (doesn’t need to be cooked through). Remove from skillet. Add tomatoes, onions, and garlic and sauté for a few minutes. Add white white and let reduce by half. Add chicken stock, soy sauce and mustard, bring to a boil covered. You can add the chicken back during the boiling to cook it through.
Remove chicken and add tomato mixture to a blender and puree/or use and emersion blender to puree. I added the basil during the puree process , because I like it pureed rather then chopped (as the recipe went, it recommended to add it chopped with the heavy cream).
Once pureed return to pan. Stir in heavy cream and bring to a simmer to heat through. Pour over chicken.
I served this over brown rice, but it TOTALLY would have gone better with pasta. This is definitely going into the rotation.
