Chicken with Sun Dried Tomato Sauce

Chris Denzer

"Chicken in a creamy sauce"
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 2 servings



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Directions

  • Prep

  • Cook

  1. PREHEAT OVEN TO 375
  2. In a food processor, puree the tomatoes. Set aside in a bowl.
  3. Season the breasts with the steak seasoning.
  4. With one sprig on each of the breasts, bake them in the oven for approximately 45 minutes in a pyrex dish.
  5. After about 20 minutes, put the cream and another two thyme sprigs in a saucepan and bring to a boil over medium low heat. Reduce heat and simmer. Reduce sauce by 1/3, about 10 minutes.
  6. Let the sauce rest for a few minutes and remove thyme sprigs.
  7. Add the chicken stock and return to heat. Bring to a boil and simmer 5 minutes. Add the tomato mixture. Season with salt and pepper. Heat the whole thing.
  8. Check the chicken, should be done by now. Remove the breasts and slice into 1/4 inch roundels. Serve with sauce.

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