Chicken with Creamy Sun Dried Tomato Sauce – an 80’s throwback! I like to pack in a lot of sun dried tomato flavour here by using the oil from the jar to cook the chicken. Why throw away free flavour.
Sun dried tomatoes don’t include as much any longer as they ought to. Thinking back to the 80’s they were ALL THE RAGE.But they never left design in my reality. Toss a limited quantity into practically any supper and you get a great eruption of additional flavor. I use them to make a very speedy 12 Minutes Sun Dried Tomato Couscous Salad, in velvety chicken pasta, I stuff them inside chicken bosom and Chicken Meatloaf and I utilize then for pasta servings of mixed greens.
The special reward is the oil that the sun dried tomatoes are marinated in. Free flavor! Utilizing the oil from the container to cook the chicken truly drives home the sun dried tomato flavor in the general dish.
I never throw out the oil that olives and other appetizer things come in. I reuse them – either cook with it, or I use it to marinate 3D shapes of feta or roast barbecued vegetables. Need to you at any point attempted that? Overly frugal – and additional flavor.
Dinner on the table in 20 minutes! The sauce is ridiculously addictive – I’m tempted to double it.
- 750g / 1.5lb chicken thighs OR chicken breast , skinless and boneless
- 1/2 tsp salt
- Black pepper
- 1/2 cup sun dried tomatoes , strips, drained of oil (Note 1)
- 2 tbsp oil from sun dried tomatoes jar (Note 1)
- 2 garlic cloves , minced
- 1/2 cup (125 ml) white wine (sub chicken broth)
- 3/4 cup (185 ml) chicken broth/stock , low sodium
- 3/4 cup (185 ml) thickened / heavy cream
- 1/3 cup (30g) parmesan, very finely shredded (Note 2)
- 2 tsp Dijon mustard (Note 3)
- 1 cup basil leaves , packed (optional).
- Breast: Cut chicken in half horiztonally to form 2 thin steaks.
- Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
- Add the chicken and cook until golden brown on both sides – 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
- Add the garlic and cook for 15 seconds until light golden.
- Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
- Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
- Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
- Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
- Taste sauce and add more salt and pepper if needed.
- Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
- Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!
1. Sun Dried Tomatoes – I use the sun dried tomatoes that are marinated in olive oil, rather than the dried ones without oil. It comes in a jar and you can get it over the counter at delis too. I like using the oil to cook with for extra sun dried tomato flavour
2. Parmesan – must use either parmesan that’s finely grated yourself (pack the cup to measure) OR store bought finely shredded that looks like thin batons. Do NOT use sand-like store bought parmesan, it doesn’t melt.
3. Mustard – The mustard is optional. I add it because it thickens the sauce slightly and also adds a touch of acidity to cut through the creaminess.