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How To make Chicken In Sun Dried Tomato Cream Sauce
1/2 c Dry-packed sun-dried
-tomatoes 1 tb Butter
1 md Garlic clove, minced
1 c Chicken stock or low-salt
-broth, divided 1 c Heavy cream
1 lb Boneless and skinless
-chicken breast halves Salt and freshly ground -black pepper to taste 2 tb Vegetable oil
2 tb Chopped fresh basil (or 2
-tsp dried, crumbled) 8 oz Fettucine
Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds. Add 3/4 cup of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.) Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and saute, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check). Transfer to a board; cover and keep warm. Discard the fat from the skillet. Add the remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce.
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Marry Me chicken gets its name from the flavours in the dish that are married together. If you know my channel well, you’ll know that the flavours can become friends, so I thought this recipe is perfect for me to make for you, and it goes well with the creamy garlic sauces I make regularly. This creamy garlic sun-dried tomato chicken is easy to make, tastes delicious and can serve 3-4 people for less than $7 per portion. It’s a win-win recipe.
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Ingredients -
2 Tbsp (40ml) - Sun-Dried Tomato Oil (The oil that the tomatoes are soaked in)
3 (250g-300g Each) Large Chicken Breast, Butterflied & Halved
2 Tbsp (28g) - Unsalted Butter
1 - Small Brown Onion, Diced
5 - Garlic Cloves, Minced or Grated
1/3 Cup (80ml) - White Wine (Substitute With Chicken Stock)
3/4 Cup (180ml) - Chicken or Vegetable Stock
1/2 Cup (100g) - Sun-Dried Tomatoes
1 Tbsp (20g) - Dijon Mustard
1 Cup (250ml) - Thickened Cream (Whipping or Double Cream)
20g (0.7oz) - Parmesan Cheese, Freshly Grated
5g (0.2oz) - Thyme, Roughly Chopped
5g (0.2oz) - Oregano, Roughly Chopped
1 tsp (2g) - Dried Chilli Flakes
1 Cup (15g) - Fresh Basil Leaves, Roughly Picked
Seasoning to Taste
If you wish to use dried herbs instead of fresh use 1 tsp each of dried.
For chicken thighs instead of chicken breast, sear the chicken for 6 minutes on each side
#marrymechicken #creamygarlic #chickenrecipe
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Sundried tomatoes chicken pasta is an easy and creamy pasta dish that boasts big flavors. It's ready in just 30 minutes for a quick and delicious weeknight dinner the entire family will love. See the recipe at:
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This creamy sun dried tomato spinach chicken is loaded with flavor and can be on the table in under 30 minutes. If you don't want to fillet and pound out the cutlets, just use storebought thin cutlets. Enjoy!
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CREAMY SUN DRIED TOMATO CHICKEN PRINT RECIPE:
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This easy creamy garlic parmesan pasta dinner with chicken and sun-dried tomatoes is so good and comforting, it makes an easy delicious weekend dinner.
INGREDINTS
( I forgot to mention this in the video; The cooking time for chicken may be longer depending on the thickness of your chicken or the type of pan you are using. So make sure you check with a meat thermometer for internal temperature of 165F, that's the perfect temperature for fully cooked chicken)
1 lb chicken breast tenderloins
1/2 salt and 1/4 black pepper
1/2 tsp smoked paprika
1/2 tsp dried thyme
olive oil (use as much as needed to cook chicken)
8 oz Penne Pasta ( i cooked my pasta in tsp salted water. Don't over salt the water )
2 Tbs butter
1 small onion, minced
3 cloves garlic, minced
1/3 cup sun-dried tomatoes, oil drained and chopped
1/4 tsp red pepper flakes
1 cup half and half
1 cup grated parmesan cheese
1 chicken bouillon cube
1/2 cup pasta water
fresh parsley
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