Some cosmetic changes in preparation for larger site changes in the works.
Rec: Epi's Chicken with Sundried Tomato Cream Sauce
Joined: Dec 22, 2005
Posted to Thread #1068 at 9:35 pm on Mar 7, 2006
We made this for dinner tonight and I thought it was so yummy!
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
"I came up with this recipe to make use of the immersion blender that I received as a gift," writes Heather Prudhon of Santa Clara, California. "It makes a good quantity of sauce and tastes great served over rice."
Active time: 40 min Start to finish: 45 min
4 boneless skinless chicken breast halves (1 1/2 lb total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 oz), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil
Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.
Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
Makes 4 servings.
Sugar and Spice
Heather Prudhon, Santa Clara, CA
Other messages in this thread:
- 1068. Rec: Epi's Chicken with Sundried Tomato Cream Sauce - MiainMD - 9:35pm on 03/07/06 (6)
- We used evaporated milk in place of the heavy cream because that's what we had on hand. NT [NT] - MiainMD - 9:46pm on 03/07/06
- Thanks Mia, I made this tonight, it was delicious. I used evaporated milk too (m) - Mimi - 4:38pm on 03/08/06
- Hi Mimi! Great minds think alike. It was so good that I made a triple batch of just the sauce - MiainMD - 6:56pm on 03/08/06
- Oh yeah, I omitted the red pepper flakes 'cuz of the little ones. I didn't miss them! [NT] - Mimi - 8:10pm on 03/08/06
- Yumm!!!!!!!!!!!!!!!!!! [NT] - deb-in-MI - 4:39am on 03/09/06
- This is a family favourite here - EvaN - 6:44am on 03/09/06