Chicken Breasts In Sun-dried Tomato Cream

This is great. Easy enough to prepare after work, yet elegant enough for company and with flavor to spare. This is a recipe that came from a member of my daughters online playgroup. (Thanks Alice) It is very simple and delicious, but impressive. Your guests will think that you are indeed a "chef". I like to double the sauce recipe and serve this with pasta. Also a quick note: for a variation that tastes just like Johnny Carino's Chicken Scaloppini, make sure to double the sauce recipe and add diced bacon and chopped Roma tomatoes and serve over angel hair pasta.

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Name: Chicken Breasts In Sun-dried Tomato Cream
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon Butter; 2 cloves garlic pushed through a press (or 1/4 tsp. garlic powder); 1 1/2 tablespoons All-purpose flour; 3/4 cup Chicken broth; 1/2 cup Heavy cream; 2 tablespoons sun-dried tomatoes packed in oil slivers; 1 tablespoon oil (see note); 1/4 teaspoon Dried thyme; 1/4 teaspoon Salt; 1/4 teaspoon crushed red pepper flakes; 8 ounces Mushrooms sliced; 4 Chicken breast halves flattened slightly

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INGREDIENTS

1 tablespoon Butter
2 cloves garlic ; pushed through a press (or 1/4 tsp. garlic powder)
1 1/2 tablespoons All-purpose flour
3/4 cup Chicken broth
1/2 cup Heavy cream
2 tablespoons sun-dried tomatoes packed in oil ; slivers
1 tablespoon oil ; (see note)
1/4 teaspoon Dried thyme
1/4 teaspoon Salt
1/4 teaspoon crushed red pepper flakes
8 ounces Mushrooms ; sliced
4 Chicken breast halves ; flattened slightly

INSTRUCTIONS

1. Heat sun-dried tomato oil over medium-high heat.

2. saute chicken in oil 8 minutes, turning once, until browned and cooked though.

3. Transfer to a plate.

4. To skillet, melt butter over medium-high heat.

5. Add mushrooms and saute until they are lightly browned and have released most of their liquid.

6. Add garlic and cook 30 seconds.

7. Stir in flour and cook 1 minute.

8. Stir in broth, cream, tomatoes, thyme, salt, and pepper flakes.

9. Bring to boil and cook 1 minute.

10. Add chicken just to heat through.

11. Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.

12. Buy sun-dried tomatoes packed in oil.

13. They come pre-seasoned.

14. They cut into slivers easily with a kitchen scissors.

15. I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.

NOTES

Great for company

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Chicken Breasts In Sun-dried Tomato Cream

1 tablespoon Butter
2 cloves garlic pushed through a press (or 1/4 tsp. garlic powder)
1 1/2 tablespoons All-purpose flour
3/4 cup Chicken broth
1/2 cup Heavy cream
2 tablespoons sun-dried tomatoes packed in oil slivers
1 tablespoon oil (see note)
1/4 teaspoon Dried thyme
1/4 teaspoon Salt
1/4 teaspoon crushed red pepper flakes
8 ounces Mushrooms sliced
4 Chicken breast halves flattened slightly

1. Heat sun-dried tomato oil over medium-high heat.
   2. saute chicken in oil 8 minutes, turning once, until browned and cooked though.
   3. Transfer to a plate.
   4. To skillet, melt butter over medium-high heat.
   5. Add mushrooms and saute until they are lightly browned and have released most of their liquid.
   6. Add garlic and cook 30 seconds.
   7. Stir in flour and cook 1 minute.
   8. Stir in broth, cream, tomatoes, thyme, salt, and pepper flakes.
   9. Bring to boil and cook 1 minute.
  10. Add chicken just to heat through.
  11. Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
  12. Buy sun-dried tomatoes packed in oil.
  13. They come pre-seasoned.
  14. They cut into slivers easily with a kitchen scissors.
  15. I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.

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sarahpringle

sarahpringle

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (431g)
Recipe Makes: 4 Servings

Calories: 263
Calories from Fat: 130 (49%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 1g
Cholesterol 98.3mg		30 %
Sodium 1107.3mg		38 %
Potassium 338mg		9 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 5.6g
Protein 30.3g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 263

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REVIEW THIS RECIPE

REVIEWS

brettnleosmom

This was really good! I substituted rotisserie chicken and mixed the chicken-vegetable sauce into fettuccine noodles, then topped it all with shredded Parmesan.

kdcattj8h9

I found the recipe alone a little bland. I am sure I can work with it as a base and make something with a little more flavor, so I will try again. Served with some pasta.

cvillarreal004b8k8

Annorr1973

I added chopped spinach leaves and used corn starch instead of flour for thickening to make it gluten-free. Served over wild rice too. Family loved it!

Bucnoqqa

I tried it yesterday and it was a hit! I brined the chicken for an hour then seasoned it with salt and pepper and continued with the recipe. I added 3 slices bacon with mushrooms. Served it with penne pasta and grated cheese. It was delicious. Thanks will do it again for sure :)

Investt1234

Amazing and so easy, rave reviews from the family, will definitely be making again!!

10y

Charles_Ingrid

My husband said this was gourmet!! It was delicious.

10y

ren0325

Easy and yummy. My boys love this... thanks for sharing!

10y

Deb23

this is delishSo easy.perfect for a weeknight and special enough for dinner guests

11y

valerieshippee

I loved this recipe. Made it last night. My husband and son also loved it. I did season the chicken with salt and fresh ground pepper. I also added an onion finely chopped to the mushrooms. I used chopped garlic that came in sun dried tomatoes as well as the sun dried tomatoes. Made about 1-1/2 sauce and served it over portabella mushroom stuffed tortellini. I would definitely double the sauce recipe next time.

11y