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.
Tuscan Chicken
Tuscan chicken (serve over pasta, rice or mashed potatoes)
3 people:
Ingredients:
1/2 cup of Cherry tomatoes sliced
6 Chicken thighs or any cut of chicken you prefer
The seasonings I used are onion powder, garlic powder, seasoning salt, black pepper & complete seasoning.
2 tablespoons of diced shallots
1 cup of mushrooms (I used Portobello)
1/2 cup of cherry tomatoes
2 tablespoons of Sun-dried tomatoes
1 teaspoon of Basil
1/2 teaspoon of red pepper flakes
2 tablespoons of butter
1/2 teaspoon of Bobby brown everyday seasoning (or seasoning salt)
1 tablespoon of Sun-dried tomato oil
1 bag of Spinach
1/2 cup of Heavy cream
1/2 cup of shaved Parmesan cheese
1/2 cup of grated Ramona cheese
1 cup of stock I used (mushroom)
I would also recommend adding 1 tablespoon of flour to 1/4 cup of water and adding that to the mixture to thicken your sauce.
Cover and let simmer on low-medium for about 45 minutes, until the chicken is cooked thoroughly.
1. Season Chicken
2. Cook pasta noodles according to package, drain, and set aside.
3. Heat pan on medium-high and add 1 tablespoon of sun-dried tomato oil. Sear chicken for 2-3 minutes on both sides, or until you reach an internal temp of 165. Set aside
4. In the same pan, add the minced garlic and diced shallots and cook for about 1- 2 minutes. Add mushrooms, cherry tomatoes and sun-dried tomatoes, butter, basil, and Bobby brown seasoning, and cook an additional 2-3 minutes. Add stock, and heavy cream, and bring to a boil.
5. Turn down the heat to medium-low and add in spinach, shaved Parmesan cheese, and stir. Add in your seared chicken. Cover and simmer until chicken is cooked thoroughly. An internal temp of 165.
6 Remove cover. Top with grated Roman. Serve it with pasta, rice, or mashed potatoes.
7. Garnish with parsley
8. Serve & Enjoy!
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My Family RAVED Over This Creamy Tuscan Chicken Recipe
This tasty Tuscan chicken recipe is pan-roasted and served with a creamy spinach, mushroom, and tomato sauce finished with Parmigiana Reggiano. You will love how simple this dish is to prepare and how quickly it comes together.
Ingredients for this recipe:
• 4 boneless-skinless chicken breasts
• 4 tablespoons olive oil
• 1 ½ cups sliced button mushrooms
• 1 ½ cups sliced cremini mushrooms
• 1 peeled small diced shallot
• 3 finely minced cloves of garlic
• ½ cup dry white wine
• 2 cups heavy whipping cream
• ½ cup grated parmigiana Reggiano
• 4 cups packed baby spinach
• 1 cup sliced cherry tomatoes
• 1/3 cup julienne sun-dried tomatoes
• 2 tablespoons minced fresh basil
• coarse salt and fresh cracked pepper to taste
Serves 4
Prep time: 20 minutes
Cook time: 35 minutes
1. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.
2. In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese.
3. Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.
4. Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.
5. Flip the chicken breasts over, turn the heat down to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.
6. Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.
7. Sauté the mushrooms for 4 to 6 minutes or until they are lightly browned and tender.
8. Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.
9. Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.
10. Add in the cream and parmigiana Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick like an alfredo sauce. It should coat the back of a spoon.
11. Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.
12. Adjust the seasonings with coarse salt and fresh cracked pepper.
13. Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.
14. Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.
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.
@mobis-kitchen
Creamy Chicken Pasta with Sun-Dried Tomatoes and Parmesan
Amazingly delicious creamy chicken rotini with sun-dried tomatoes and kale.
RECIPE
Ingredients:
1 lbs (454 gr) Rotini pasta
1 (8 oz / 227 gr) chicken breast, sliced or small diced
8 oz fresh kale, blanched
3 small shallots, finely chopped
3 cloves garlic, finely chopped
16 fl oz (473 ml) heavy cream
1 cup sun-dried tomatoes
½ cup Parmesan cheese (Kosher)
2 Tbsp olive oil
Sea salt to taste
Black pepper to taste
Tags:
#creamypasta
#halalpastarecipe
#pastawithchickenAmazingly delicious creamy chicken rotini with sun-dried tomatoes and kale.
RECIPE
Ingredients:
1 lbs (454 gr) Rotini pasta
1 (8 oz / 227 gr) chicken breast, sliced or small diced
8 oz fresh kale, blanched
3 small shallots, finely chopped
3 cloves garlic, finely chopped
16 fl oz (473 ml) heavy cream
1 cup sun-dried tomatoes
½ cup Parmesan cheese (Kosher)
2 Tbsp olive oil
Sea salt to taste
Black pepper to taste
Tags:
#creamypasta
#halalpastarecipe
#pastawithchicken
HEALTHIER INSTANT POT SPAGHETTI with CHICKEN│Sundried Tomato Lemon & Garlic│LUNCH MEAL PREP MONTH
HEALTHIER INSTANT POT SPAGHETTI with CHICKEN│Sundried Tomato Lemon & Garlic│LUNCH MEAL PREP MONTH
Today we are making Italian Pasta and Chicken using our INSTANT POT! This recipe is so delicious - you are going to feel like you are at a very high end Italian restaurant when you are eating this! Question of the day - What are your favorite restaurants to pick up take out??? What do you usually order? Let me know in the comments below. Thank you so much for watching xoxoxoxo
⏰TIME STAMPS⏰
0:00 - Healthier Instant Pot Spaghetti with Chicken Intro
1:29 - Recipe starts
3:41 - Adding Ingredients to the Instant Pot
7:29 - Question of the Day - plus RECIPE CARD
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INGREDIENTS:
1 ½ ounces Sundried Tomatoes
8 ounces Pasta
4-6 Garlic Cloves
1 Shallot
1 tablespoon Salt
1 teaspoon Black Pepper
1 tablespoon Dried Basil
½ teaspoon Red Chili Flakes (optional)
1 Lemon
1/2 cup Dry White Wine
1 cup Grated Pecorino Romano Cheese
2 tablespoons Heavy Cream
Handful Fresh Basil
Handful Fresh Parsley
20 ounces Chicken Breast
4 ½ cups Filtered Water
Splash of Balsamic Vinegar (optional)
INSTRUCTIONS:
Chop and mince shallot, garlic and sundried tomatoes. Chop fresh herbs. Zest and juice lemon. Chop chicken into bite size pieces. Set Instant Pot to sauté on HIGH. Once hot, add olive oil. Add shallot and sauté for 1 minute. Add chicken and dried spices, sauté until slightly golden brown on all sides. Add garlic, sundried tomatoes and lemon zest and mix well. Deglaze the bottom of the pot with wine. Break spaghetti in half and layer in the pot in a zig zag pattern. Top with water and close the lid. Press cancel on the Instant Pot. Set Instant Pot to HIGH pressure for 3 minutes. Allow 2 minutes of natural pressure and then perform a Quick release. Press cancel on the Instant Pot. Add heavy cream, grated cheese, and fresh herbs. Mix well. Ladle into bowls or meal prep containers. Top with a drizzle of balsamic vinegar. Enjoy!
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