Sundried Tomato Chicken in Cream Sauce

Sabeena Bubber • January 26, 2015

Serves: 8


I am proud to say that all of the recipes on my blog are Gluten Free.



TENDER CHICKEN IN A DELICIOUS CREAM SAUCE!!

Notes: My kids love this over Penne. I’m not a big pasta fan so I eat it without the pasta and with a light salad on the side. I make this with a combination of thighs and breasts as everyone in our household has different tastes. This way, everybody gets what they want.


Source: Original recipe came from Damndelicious.net, however, I have a number of modifications to reduce the fat and to keep it gluten free.


Ingredients:

2 skinless boneless chicken breasts, 4 boneless skinless chicken thighs.
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth (Safeway brand is gluten free)
1/2 cup Evaporated Milk (I use this instead of whip cream to save on calories)
1/3 cup julienned sun dried tomatoes in olive oil, drained
2 Tbsp Robin Hood Gluten Free Flour
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
¼ cup Parmesan



Directions:
Preheat oven to 400 degrees F. Tenderize the chicken breast with a mallet. Cut the breast in half to yield four breast pieces. Season all over with the salt and pepper. Melt 2 Tbsp of the butter in a large non-stick frying pan over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; set in a casserole dish.


Chicken Cooking

Melt the remaining tablespoon butter in frying pan. Add garlic and cook, stirring frequently, until fragrant and not too brown, a couple of minutes. In a separate bowl, combine the chicken broth, heavy cream, and flour. Whisk together. Add to the pan along with the sun dried tomatoes, thyme, oregano and basil.


Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Pour over the chicken in the casserole dish.


Sundried Chicken

Place into oven and roast until completely cooked through, about 25-30 minutes.

Feature Chicken

Garnish with Basil and Parmesan and pour over pasta of your choice. We generally use gluten free Penne of some sort. Our favourite Penne pasta is Catelli Gluten Free or Barilla gluten free.

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