Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken With Sun Dried Tomato Cream Sauce
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- #82949
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup drained sun dried tomatoes, patted dry and coarsely chopped
1/8 teaspoon red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced basil
directions
Season chicken with salt and pepper and brown chicken in oil in heavy skillet over medium high heat, turning once, about 6 minutes. Transfer to plate.
Add garlic, tomatoes, and red pepper flakes to skillet and saute, stirring until garlic is golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, about one minute.
Add chicken broth and bring to boil, covered. Add chicken to skillet with accumulated juices and simmer, covered about 4 to 5 minutes. Transfer chicken to platter and cover with foil. Stir in cream and basil and bring just to a simmer.
Transfer sauce to heatproof bowl and puree with blender until almost smooth. Add water to thin to desired consistency and season with salt and pepper. Serve over chicken with a few sprigs of fresh basil.
added by
buckyt
nutrition data
273 calories, 13 grams fat, 8 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 27, 2011
So tasty! The flavor was perfect, the chicken was done nicely (we did pound it slightly to make sure it was an even thickness). The amount of sauce made as written was enough to lightly dress the chicken and pasta. If you like a really saucy pasta go ahead and double the sauce ingredients. If you like a thinner sauce, use half and half in place of the heavy cream (you could use fat-free half and half just fine)
February 27, 2010
this recipe was excellent and not too hard to do
June 1, 2006
This dish was easy to prepare and was very good. Makes a nice presentation for company. I'll add it to the list of "standards." Those Louisiana cooks sure are good. Thanks, Venus!