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How To make Chicken with Shallots and Sundried Tomatoes
6 Boneless chicken breasts
1 tb Olive oil
1 lg Garlic clove, minced
2/3 c To 1 c heavy cream
-(skim milk works, but -curdles -at first and has to cook -down to become smooth.) 1 ts Thyme
1 ts Parsley
1 ts Marjoram
1 ts Basil
2 tb To 3 Tb minced shallots
1 1/2 tb Butter
1/2 c Dry white wine
1 tb Sundried tomatoes, chopped
-salt and pepper to taste Cut chicken breast diagonally in 1/2" strips. Melt butter and oil in heavy skillet on moderate heat. Increase heat, add chicken, 1/2 of the herbs, salt and pepper. Saut until opaque, set aside and keep warm. Add shallots and garlic to pan and saut quickly (1/2 minute). Reduce heat and add cream, wine, tomatoes, and the rest of the herbs. Bring to a boil, stirring until sauce thickens. Return chicken to pan and simmer 2-3 minutes until heated through. Source: Derek Maddox * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
How To make Chicken with Shallots and Sundried Tomatoes's Videos
Pan-Fried Chicken in a Creamy White Wine & Garlic Sauce
This is my pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.
I love this for a luxury dinner served with sauteed potatoes and greens.
Free printable recipe with extra hints and tips here:
Ingredients for the creamy chicken:
4 chicken breasts
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
8 chestnut mushrooms - sliced
1 small onion - peeled and chopped finely
3 cloves garlic - peeled and minced
¼ tsp dried thyme - or 2 sprigs fresh thyme
½ cup (120ml) white wine
½ cup (120ml) chicken stock
¾ cup (180 ml) double/heavy cream
To Serve:
Saute potatoes
Steamed green beans
Fresh thyme
Method:
Season both sides of the chicken breasts with the salt and pepper.
Heat the oil on a large frying pan (skillet) over a medium/high heat.
Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
Stir in the stock and cream and heat through for 2-3 minutes.
Turn off the heat and place the chicken breasts on 4 plates. Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish).
Sprinkle over the fresh thyme and serve.
#Recipe #DateNight #CookingShow
Chicken in a Creamy Sundried Tomato Sauce | Amy Roloff's Little Kitchen
This recipe reminds me of a combination between Marry Me Chicken and Tuscan Chicken. This is a comforting dish in a nice creamy tangy tomato sauce. My version of this recipe reminds me of my trip to Italy with Chris and our first year of being married. I hope you try out my version of this delicious recipe as well.
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Angel Hair Pasta With Chicken & Sundried Tomato - NoRecipeRequired.com
Here is a great tasting pasta recipe that anyone can make in 20 minutes. Angel hair pasta in a very thin type of spaghetti, that cooks quickly, and easily. In this recipe, I show you how to toss the pasta with chicken and sundried tomatoes to make a flavorful, and substantial pasta recipe, that you can easily make in about 20 minutes.
Get the full write up and description at
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chicken breast with sundried tomato mushroom potato, cream butter basil, shallots
ingredients:
2ea. 3 oz. chicken cutlets,
1/3 c. dry white wine,
6 pieces sun-dried tomato,
1-3 T. butter,
4oz. zucchini,
1 tsp. dry sweet basil or 2 T. fresh,
1/2 of a large shallot,
8 oz. peeled potato,
1/4 c. heavy cream,
3 ea. favorite mushroom, salt and pepper.
The chicken breast is pounded thin so the entire meal is cooked in under 20 minutes.
Sun Dried Tomato Chicken Fettuccine - Cooked by Julie - Episode 68
Sun Dried Tomato Chicken Fettuccine Recipe:
Pesto and Sun-Dried Tomato Stuffed Chicken! #stuffedchicken #pesto #sundriedtomatoes #recipe ????
This pesto and sun-dried stuffed chicken breast with pan sauce recipe gets requested every week at my house!
Ingredients:
6 chicken breasts
1 large shallot diced
1 tbsp Dijon Mustard
1/2 cup chicken stock/broth
1/2-3/4 cup Pesto (recipe below)
Juice from half a lemon
2-3 tbsp unsalted butter
Grated Pecorino Romano cheese
12 slices of provolone cheese
Couple handfuls of baby spinach
Kosher salt
Black pepper
Kinder’s salt, pepper, garlic seasoning with paprika added
Olive oil
8.5 ounce jar of sun-dried tomatoes in oil
Dice up a large shallot, butterfly open a chicken breast and season with Kinder’s SPG with paprika. Spread on some pesto, sun dried tomatoes, provolone cheese, baby spinach, and fresh grated pecorino romano. Close up the chicken breast and add some olive oil in a large preheated pan on medium heat, I’m using a baking tray. Put in the stuffed chicken and cook for about 4 minutes then flip and cook for another 2-3 minutes. Pop it in a 350 degree oven for about 20 minutes until internal temp reaches 160. Remove the chicken from the pan and let rest. Put the pan back on medium heat and add the shallots, black pepper, Dijon mustard, squeeze of lemon, a half cup of chicken stock and a couple tablespoons of butter. Reduce by almost half. Pour over the chicken, plate it up and guys this one is incredible, so much flavor! Make this for your family.
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