Yield 6 servings Number Of Ingredients 11 Steps:
Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside. Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well. Bake at 400˚F (200˚C) for 25 minutes. Serve immediately and drizzle remaining broth mix over chicken. Enjoy!
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Pat dry chicken and season with salt and pepper. Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point). Transfer chicken to a plate. Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute. Add broth, cover, and bring to a boil. Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through). Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil. Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer. Transfer sauce to a heatproof bowl and puree with a hand blender. Add water if necessary to reach desired consistency. Season sauce with salt and pepper. Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
Yield 8 servings Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, 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 immediately, garnished with basil, if desired.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate. Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 7h15m Yield 8 Number Of Ingredients 10 Steps:
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Yield Serves 4 Number Of Ingredients 9 Steps:
Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate. Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.
Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, 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.
Time 1h Yield 4 serving(s) Number Of Ingredients 9 Steps:
defrost chicken breasts and cut in half making four equal pieces. I used large chicken breasts for this. Next use meat tenderizer and pound to desired thickness. Mix breadcrumbs,Romano cheese, Mozzarella cheese, diced sun dried tomatoes, and enough oil or melted butter to moisten mixture. I used both oil and butter for this. Coat chicken in breadcrumb mixture and put in a 9X13inch baking dish. Heat in medium saucepan over medium heat until throughly combined and warmed through 1/2 cup of milk, cream of chicken soup, swiss cheese, red hot pepper flakes. Pour over chicken and bake in 350 degree oven for 40-45 minutes.
More about “chicken with sun dried tomato and roasted pepper cream sauce recipes”
Yield Makes 4 Servings Number Of Ingredients 6 Steps:
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
