Chicken Breasts in Sun-Dried Tomato Cream
photo by Catnip46
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 2 garlic cloves, 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, plus
- 1 tablespoon oil (see note)
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 8 ounces fresh sliced mushrooms, sauteed in butter
- 4 boneless skinless chicken breast halves, flattened slightly
directions
- Heat sun-dried tomato oil over medium-high heat.
- Sauté chicken in oil 8 minutes, turning once, until browned and cooked though.
- Transfer to a plate.
- To skillet, melt butter over medium-high heat.
- Add mushrooms and saute until they are lightly browned and have released most of their liquid.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute.
- Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
- Bring to boil and cook 1 minute.
- Add chicken just to heat through.
- Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
- Buy sun-dried tomatoes packed in oil.
- They come pre-seasoned.
- They cut into slivers easily with a kitchen scissors.
- I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.
Questions & Replies
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Reviews
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My husband and kids (13 and 10yrs. old) adore this meal. The kids fight over leftovers-- if there are any. When I measured out exactly 1 Tb. of flour, the sauce always came out a little too thin. When I use a heaping tablespoon of flour, the sauce is the perfect consistency for us. The recipe says to divide the chicken broth, but I don't see where. At step 7, I stir in all of the 3/4 cup. I serve this over angel hair pasta with bacon and diced tomato sprinkled over top. Excellent flavor!
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This tasted good but I feel it had to much red pepper(for me) as it hid the flavor of the sauce. And the hint of sauce you could taste was on the bland side. I'm very glad I tried it though. Perhaps if some white wine and some shredded Parmesan cheese were added to the sauce it would add a little more flavor to it. Made for Chef Alphabet Soup.
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This really is a lovely dish and sauce, but I have come to realize that I'm not a big fan of thyme and I found it to dominate the dish. That's a personal preference and might like it better if I try it with basil instead. I agree with all those who recommend doubling the sauce. I served with mashed potatoes and used some of the sauce for gravy, so there's not much left over when you've got 2 more breasts sitting in the pan.
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This was really good - we served over noodles and doubled the sauce. I forgot to add the flour - oh well - so just added about 3/4c fresh shredded parmesan cheese. Poured sauce over pasta and served. The sauce thickened up and was great. Thanks!! Oh ya - I also added lots more sun dried tomatoes than what the recipe called for.
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RECIPE SUBMITTED BY
I am a teacher that likes to cook - sometimes. Right now I teach 8th grade English. I have three children: Kyndal 17, Spenser 15, and Sophie who will be 4 in October. We live in Waco, TX and like it. It is just the right size for us - not too big, but big enough to have lots of things to do.
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<br>I like to cook when I am 'in the mood'and don't have a lot of other things to do. Before Sophie was born I did a lot of cooking ahead. Something that I am way behind on now.