Chicken with Smoked Sun-Dried Tomato Cream Sauce

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Chicken with Smoked Sun-Dried Tomato Cream Sauce

Chicken with Smoked Sun-Dried Tomato Cream Sauce

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 8 ounces Baby Bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup smoked sun dried tomatoes, julienned
  • 1/4 cup Parmesan, grated
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade

Preparation:

Preheat oven to 350 degrees F. Season chicken with sea salt and freshly ground black pepper, to taste.

Chicken with Smoked Sun-Dried Tomato Cream

Melt 2 tablespoons butter in a large cast-iron or oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Chicken with Smoked Sun-Dried Tomato Cream   Chicken with Smoked Sun-Dried Tomato Cream

Melt remaining tablespoon butter in the skillet. Add mushrooms and sauté until soft, about 5 minutes

Chicken with Smoked Sun-Dried Tomato Cream   Chicken with Smoked Sun-Dried Tomato Cream

Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Chicken with Smoked Sun-Dried Tomato Cream     Chicken with Smoked Sun-Dried Tomato Cream

Stir in chicken stock, heavy cream, smoked sun-dried tomatoes, Parmesan, thyme, oregano and basil.

Chicken with Smoked Sun-Dried Tomato Cream   Chicken with Smoked Sun-Dried Tomato Cream

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Chicken with Smoked Sun-Dried Tomato Cream   

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Chicken with Smoked Sun-Dried Tomato Cream

Serve chicken immediately, garnished with basil and grated Parmesan.

Chicken with Smoked Sun-Dried Tomato Cream

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Chicken with Smoked Sun-Dried Tomato Cream Sauce

Chicken with Smoked Sun-Dried Tomato Cream
  • Author:
  • Yield: 4 Servings
  • Category: Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 8 ounces Baby Bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup smoked sun dried tomatoes, julienned
  • 1/4 cup Parmesan, grated
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade

Instructions

Preheat oven to 350 degrees F. Season chicken with sea salt and freshly ground black pepper, to taste.

Melt 2 tablespoons butter in a large cast-iron or oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add mushrooms and sauté until soft, about 5 minutes

Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in chicken stock, heavy cream, smoked sun-dried tomatoes, Parmesan, thyme, oregano and basil.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve chicken immediately, garnished with basil and grated Parmesan.

Nutrition

  • Calories: 478
  • Sugar: 4.3g
  • Sodium: 804mg
  • Fat: 28.9g
  • Saturated Fat: 15.3g
  • Trans Fat: og
  • Carbohydrates: 17.5g
  • Fiber: 4g
  • Protein: 47g
  • Cholesterol: 164mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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