Creamy Sun-dried Tomato Chicken
This recipe is unbelievably tasty! Your fellow caravan campers will be so jealous when they sit down to their meal of sausages and you and your partner sit down to this.
Better still, the recipe makes enough for 4, so share the meal with another couple.
Creamy Sun-dried Tomato Chicken
Ingredients
- 750 g Chicken Thighs or Breast I used chicken breast
- 1/2 tsp Salt & Pepper to season don’t use too much salt as Sun-dried Tomato and the Chicken stock can be a little salty
- 2 tbsp Oil from the Sun-dried Tomato jar
- 1/2 cup Sun-dried Tomato strips chopped roughly and drained of oil
- 2 tsp Crushed Garlic
- 1/2 cup White Wine
- 3/4 cup Chicken Stock salt reduced if you can get itt
- 3/4 cup Thickened Cream
- 1/3 cup Shredded Parmesan Cheese
- 2 tsp Dijon Mustard
- 1 cup Fresh Basil roughly torn into small pieces
Instructions
- Cut your chicken breasts in half horizontally to make 2 thin steaks. Then season with salt & pepper.
- Heat the oil (from the sun-dried tomato jar) in a large frying pan over a high heat. Add the chicken then cook until brown on both sides, about 4 to 6 minutes. Remove then place on a plate and keep warm.
- Add the garlic to the frying pan and cook for about 15 seconds until light golden in colour.
- Add the wine and bring to a simmer, scraping the bottom of the pan to mix all the brown bits. Let the wine simmer for 1 minute.
- Mix in the mustard, then add the chicken stock, cream, parmesan and sundried tomatoes.
- Bring back to a simmer then reduce the heat to medium, then simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve the parmesan.
- Stir through the basil leaves then return the chicken to the pan. Spoon the sauce over the chicken and simmer for another minute.
- Serve immediately with fresh pasta, mashed potatoes or green veges.
Notes
Go easy on the salt when seasoning.