*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, April 29, 2026 4:14 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Poultry » CHICKEN IN SUN DRIED TOMATO CREAM SAUCE
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add CHICKEN IN SUN DRIED TOMATO CREAM SAUCE recipe to your favorite Save to favorite   Discuss CHICKEN IN SUN DRIED TOMATO CREAM SAUCE recipe Write a comment   Print CHICKEN IN SUN DRIED TOMATO CREAM SAUCE recipe Print this recipe   Email CHICKEN IN SUN DRIED TOMATO CREAM SAUCE recipe to friend Email this recipe
  CHICKEN IN SUN DRIED TOMATO CREAM SAUCE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 330
Ingredients:
1/2 C. dry-packed sun-dried tomatoes
1 Tbls. butter
1 medium garlic clove, minced
1 C. chicken stock or low-salt broth, divided
1 C. heavy cream
1 lb. boneless and skinless chicken breast halves
salt and freshly ground black pepper to taste
2 Tbls. vegetable oil
2 Tbls. chopped fresh basil (or 2 tsp. dried, crumbled)
8 oz. fettuccine
Instructions:
Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds. Add 3/4 C. of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.) Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and sauté, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check). Transfer to a board; cover and keep warm. Discard the fat from the skillet. Add the remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettuccine), or until tender but firm to the bite (al dente). Drain, transfer to bowl and toss with 3 or 4 Tbls. of the sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce.
Rate this recipe:  
Featured Recipe
» Brain Cell Salad^
Category: Kids
Hits: 636
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com