CHICKEN WITH SUN DRIED TOMATO CREAM SAUCE RECIPES

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CHICKEN CUTLETS WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE ...



Chicken Cutlets with Sun-Dried Tomato Cream Sauce Recipe ... image

Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner recipe. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.

Provided by Carolyn Malcoun

Categories     Healthy Chicken Breast Recipes

Total Time 20 minutes

Number Of Ingredients 8

1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped shallots
½ cup dry white wine
½ cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate.
  • Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.

Nutrition Facts : Calories 324 calories, CarbohydrateContent 8.4 g, CholesterolContent 96.6 mg, FatContent 18.9 g, FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 8.4 g, SodiumContent 249.5 mg, SugarContent 1.8 g

SUN-DRIED TOMATO CHICKEN RECIPE | ALLRECIPES



Sun-Dried Tomato Chicken Recipe | Allrecipes image

Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.

Provided by Stephanie Moyle Barber

Categories     Italian Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
4 cloves garlic, minced
1 cup heavy cream
1 (9 ounce) jar sun-dried tomato pesto
1 (12 ounce) jar roasted red peppers, drained and chopped
1 cup chopped fresh basil
1 teaspoon cayenne pepper
1 pound dry penne pasta

Steps:

  • Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
  • While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  • Serve the sauce over the cooked penne.

Nutrition Facts : Calories 598.7 calories, CarbohydrateContent 63.9 g, CholesterolContent 97.4 mg, FatContent 25.7 g, FiberContent 4.4 g, ProteinContent 29 g, SaturatedFatContent 10.7 g, SodiumContent 649.5 mg, SugarContent 6.7 g

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