Chicken in sun-dried tomato cream sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken in sun-dried tomato cream sauce
  Chicken    Creams    Sauces  
Last updated 6/12/2012 12:49:31 AM. Recipe ID 10891. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chicken in sun-dried tomato cream sauce
 Categories: Chicken, Entertain
      Yield: 4 Servings
 
    1/2 c  Dry-packed sun-dried
           -tomatoes
      1 tb Butter
      1 md 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 tb Vegetable oil
      2 tb Chopped fresh basil (or 2
           -tsp dried, crumbled)
      8 oz Fettucine
 
  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 cup 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 saute, 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 fettucine), or until
  tender but firm to the bite (al dente).  Drain, transfer to bowl and
  toss with 3 or 4 tablespoons 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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 10891 (Apr 03, 2005)

[an error occurred while processing this directive]