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    You are in: Home / Recipes / Chicken Breasts in Sun-Dried Tomato Cream Recipe
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    Chicken Breasts in Sun-Dried Tomato Cream

    Chicken Breasts in Sun-Dried Tomato Cream. Photo by Catnip46

    1/1 Photo of Chicken Breasts in Sun-Dried Tomato Cream

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Khandi Howard's Note:

    This is great. Easy enough to prepare after work, yet elegant enough for company and with flavor to spare. This is a recipe that came from a member of my daughters online playgroup. (Thanks Alice) It is very simple and delicious, but impressive. Your guests will think that you are indeed a "chef". I like to double the sauce recipe and serve this with pasta. Also a quick note: for a variation that tastes just like Johnny Carino's Chicken Scaloppini, make sure to double the sauce recipe and add diced bacon and chopped Roma tomatoes and serve over angel hair pasta.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat sun-dried tomato oil over medium-high heat.
    2. 2
      Sauté chicken in oil 8 minutes, turning once, until browned and cooked though.
    3. 3
      Transfer to a plate.
    4. 4
      To skillet, melt butter over medium-high heat.
    5. 5
      Add mushrooms and saute until they are lightly browned and have released most of their liquid.
    6. 6
      Add garlic and cook 30 seconds.
    7. 7
      Stir in flour and cook 1 minute.
    8. 8
      Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
    9. 9
      Bring to boil and cook 1 minute.
    10. 10
      Add chicken just to heat through.
    11. 11
      Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
    12. 12
      Buy sun-dried tomatoes packed in oil.
    13. 13
      They come pre-seasoned.
    14. 14
      They cut into slivers easily with a kitchen scissors.
    15. 15
      I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.

    Ratings & Reviews:

    • on February 29, 2012

      35

      This tasted good but I feel it had to much red pepper(for me) as it hid the flavor of the sauce. And the hint of sauce you could taste was on the bland side. I'm very glad I tried it though. Perhaps if some white wine and some shredded Parmesan cheese were added to the sauce it would add a little more flavor to it. Made for Chef Alphabet Soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2011

      35

      This really is a lovely dish and sauce, but I have come to realize that I'm not a big fan of thyme and I found it to dominate the dish. That's a personal preference and might like it better if I try it with basil instead. I agree with all those who recommend doubling the sauce. I served with mashed potatoes and used some of the sauce for gravy, so there's not much left over when you've got 2 more breasts sitting in the pan.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2008

      45

      This was really good - we served over noodles and doubled the sauce. I forgot to add the flour - oh well - so just added about 3/4c fresh shredded parmesan cheese. Poured sauce over pasta and served. The sauce thickened up and was great. Thanks!! Oh ya - I also added lots more sun dried tomatoes than what the recipe called for.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Chicken Breasts in Sun-Dried Tomato Cream

    Serving Size: 1 (265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 332.6
     
    Calories from Fat 191
    57%
    Total Fat 21.3 g
    32%
    Saturated Fat 9.9 g
    49%
    Cholesterol 123.9 mg
    41%
    Sodium 471.2 mg
    19%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.3 g
    5%
    Protein 28.9 g
    57%

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