Real Recipes From Real Home Cooks ®

chicken in sun-dried tomato cream sauce

Ingredients For chicken in sun-dried tomato cream sauce

  • 1/2 c
    sun dried tomatoes, dry packed
  • 2 tsp
    dried basil
  • 2 Tbsp
    vegetable oil
  • "just a pinch" of pepper
  • "just a pinch" of salt
  • 1 lb
    chicken breasts, halved, boneless and skinless
  • 1 c
    heavy cream
  • 1 c
    chicken stock
  • 1
    garlic clove, minced
  • 1 Tbsp
    butter
  • 8 oz
    fettuccine pasta

How To Make chicken in sun-dried tomato cream sauce

  • 1
    Snip the tomatoes into bite-size pieces.
  • 2
    Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds.
  • 3
    Add 3/4 cup of the stock and the tomatoes.
  • 4
    Bring to a boil.
  • 5
    Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender.
  • 6
    Add the cream and bring to a boil, stirring.
  • 7
    Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  • 8
    (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.)
  • 9
    Sprinkle the chicken with salt and pepper on both sides.
  • 10
    Heat the oil in a large, heavy skillet over medium-high heat.
  • 11
    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).
  • 12
    Transfer to a board; cover and keep warm.
  • 13
    Discard the fat from the skillet.
  • 14
    Add the remaining stock and bring to a boil, stirring up the pan juices.
  • 15
    Boil to reduce slightly, then add to the sauce.
  • 16
    Stir in the basil.
  • 17
    Taste and adjust the seasoning.
  • 18
    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).
  • 19
    Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce.
  • 20
    Cut each chicken breasts into 2 or 3 diagonal slices.
  • 21
    Reheat gently in the sauce if needed.
  • 22
    Transfer the pasta to serving plates, top with the chicken and coat with sauce.

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