August 19, 2012
Sun Dried Tomato Chicken
My son has been bugging me for weeks to let him have a Facebook page. He's 14, and of course, all his friends are on Facebook.....he even went so far as to say my not letting him on there was putting a kink in his social life! LOL! I had decided years ago that 16 would be the magic number for Facebook, mostly because I just don't want him getting involved in Facebook drama. So, I've been giving it a lot of thought and have decided to let him do it. I'm hoping he will be responsible and will handle himself appropriately. I think I feel a stress headache coming on......
Anyway, my new dish for the week was this sun dried tomato and basil chicken dish. I came across it on Pinterest, and since I had a jar of sun dried tomatoes needing to be used up I decided to give it a try. I am not a huge fan of sun dried tomatoes, so I was skeptical and didn't think I'd like all that much.
Man, I couldn't have been more wrong on this one! Total surprise for ALL of us - it was delicious and during dinner there were lots of "mmmm's" going on! Really, really tasty dish. You gotta try this recipe.....I mean it, run to the kitchen and make this immediately! I promise you won't be disappointed.
Sun Dried Tomato Chicken (serves 6-7)
12 boneless & skinless chicken tenders
2 tbsp flour
1/2 cup onion, chopped
2 tsp garlic, minced
1/3 cup sun dried tomatoes, chopped
1/4 cup fresh basil, chopped
1 1/2 cups chicken broth
1/4 cup white wine
1/2 cup cream
2 tbsp olive oil
1 tbsp butter
salt & pepper
In a large cast iron skillet, heat the olive oil over medium-high heat. Salt and pepper both sides of the chicken then add them to the pan. Cook chicken until done, about 5 minutes on each side. Remove from pan, cover and set aside.
Add the butter to the pan along with the onion and garlic, and saute for about 2 minutes. Add the sun dried tomatoes, and stir well. Add the flour, and with a whisk stir everything together to for about 2 minutes. Add the chicken stock & wine, whisking constantly until smooth. Add cream and continue to whisk for a couple minutes, or until the sauce begins to thicken. Add the basil & stir to combine, then add the chicken back to the pan. Spoon sauce over chicken, and let it set for a couple of minutes to warm through before serving.
This can be served over pasta, but for us we just had a side salad with it. Enjoy!