Creamy Sundried Tomato Chicken|| Marry Me Chicken|| Pechuga De Pollo Bien Cremosa????
Hello guys!!❤️ Welcome back and thank you for stopping by. This chicken dish is by far one of the best dishes I made. It was my first time making this marry me chicken and I'm in love. And the leftover are amazing. This is best serve over pasta so it can soaked all the delicious sundried creamy sauce we made. I hope you enjoy this video as much I enjoyed cooking it.Check out some of my other videos and come cook with me again. Thank you so much for watching. Don't forget to ???? and subscribe of course ???? Buen Provecho!
Ingredients
2lb Chicken breast
1 1/2cup flour +1/2tsp garlic powder
1tsp salt
1/2tsp ground pepper
1/2tsp sazon complete or Adobo
1/2cup heavy cream
1cup chicken broth or water with a 1tbsp chicken boullion
2 garlic cloves
1 chopped shallot
1/4cup parmesan cheese
1tbsp sundried tomatoes
Basil
En español ????
2lb pechuga de pollo
1 1/2c harina + 1/2cdta ajo en polvo
1cdta sal
1/2cdta de pimienta molida
1/2cdta sazón completo o adobo
1/2c crema espesa
1c caldo de pollo. Si no tienen le puedes poner una sopita +1c de agua
2 dientes de ajo
1 cebolla
1/4c de queso parmesano
1cda tomate seco
Basil
Creamy Chicken Pasta with Sun-Dried Tomatoes and Parmesan
Amazingly delicious creamy chicken rotini with sun-dried tomatoes and kale.
RECIPE
Ingredients:
1 lbs (454 gr) Rotini pasta
1 (8 oz / 227 gr) chicken breast, sliced or small diced
8 oz fresh kale, blanched
3 small shallots, finely chopped
3 cloves garlic, finely chopped
16 fl oz (473 ml) heavy cream
1 cup sun-dried tomatoes
½ cup Parmesan cheese (Kosher)
2 Tbsp olive oil
Sea salt to taste
Black pepper to taste
Tags:
#creamypasta
#halalpastarecipe
#pastawithchickenAmazingly delicious creamy chicken rotini with sun-dried tomatoes and kale.
RECIPE
Ingredients:
1 lbs (454 gr) Rotini pasta
1 (8 oz / 227 gr) chicken breast, sliced or small diced
8 oz fresh kale, blanched
3 small shallots, finely chopped
3 cloves garlic, finely chopped
16 fl oz (473 ml) heavy cream
1 cup sun-dried tomatoes
½ cup Parmesan cheese (Kosher)
2 Tbsp olive oil
Sea salt to taste
Black pepper to taste
Tags:
#creamypasta
#halalpastarecipe
#pastawithchicken
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
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HEALTHIER INSTANT POT SPAGHETTI with CHICKEN│Sundried Tomato Lemon & Garlic│LUNCH MEAL PREP MONTH
HEALTHIER INSTANT POT SPAGHETTI with CHICKEN│Sundried Tomato Lemon & Garlic│LUNCH MEAL PREP MONTH
Today we are making Italian Pasta and Chicken using our INSTANT POT! This recipe is so delicious - you are going to feel like you are at a very high end Italian restaurant when you are eating this! Question of the day - What are your favorite restaurants to pick up take out??? What do you usually order? Let me know in the comments below. Thank you so much for watching xoxoxoxo
⏰TIME STAMPS⏰
0:00 - Healthier Instant Pot Spaghetti with Chicken Intro
1:29 - Recipe starts
3:41 - Adding Ingredients to the Instant Pot
7:29 - Question of the Day - plus RECIPE CARD
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INGREDIENTS:
1 ½ ounces Sundried Tomatoes
8 ounces Pasta
4-6 Garlic Cloves
1 Shallot
1 tablespoon Salt
1 teaspoon Black Pepper
1 tablespoon Dried Basil
½ teaspoon Red Chili Flakes (optional)
1 Lemon
1/2 cup Dry White Wine
1 cup Grated Pecorino Romano Cheese
2 tablespoons Heavy Cream
Handful Fresh Basil
Handful Fresh Parsley
20 ounces Chicken Breast
4 ½ cups Filtered Water
Splash of Balsamic Vinegar (optional)
INSTRUCTIONS:
Chop and mince shallot, garlic and sundried tomatoes. Chop fresh herbs. Zest and juice lemon. Chop chicken into bite size pieces. Set Instant Pot to sauté on HIGH. Once hot, add olive oil. Add shallot and sauté for 1 minute. Add chicken and dried spices, sauté until slightly golden brown on all sides. Add garlic, sundried tomatoes and lemon zest and mix well. Deglaze the bottom of the pot with wine. Break spaghetti in half and layer in the pot in a zig zag pattern. Top with water and close the lid. Press cancel on the Instant Pot. Set Instant Pot to HIGH pressure for 3 minutes. Allow 2 minutes of natural pressure and then perform a Quick release. Press cancel on the Instant Pot. Add heavy cream, grated cheese, and fresh herbs. Mix well. Ladle into bowls or meal prep containers. Top with a drizzle of balsamic vinegar. Enjoy!
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Chicken Breast With Sun Dried Tomatoes and Homemade Wine Sauce
Chicken Breast With Sun Dried Tomatoes and Homemade Wine Sauce
Chicken Cutlets With Sun-Dried Tomato Cream Sauce
Ingredients
3-4 boneless skinless chicken breast
60 mL (1/4 cup) flour
Salt and pepper to taste
Oil to pan fry
75 mL (⅓ cup) sun-dried tomatoes, chopped
2 shallots, finely chopped
125 mL (½ cup) white wine
125 mL (½ cup) chicken stock
125 mL (½ cup) 35% heavy whipping cream
Pinch red pepper flakes
Parmesan cheese, grated to taste
Method:
Mix flour, salt and pepper in a shallow dish.
Coat chicken pieces in flour mixture.
Heat oil in a large pan medium heat.
Pan fry chicken until browned and fully cooked.
Transfer chicken to a plate.To the pan add sun-dried tomatoes and shallot cook until shallot is starting to soften.
Add wine and stock to pan; scraping up the fond on the bottom.
Sprinkle in pepper flakes.
Stir in cream, and grate in Parmesan or Pecorino.
Place chicken and any juices back into the pan.
Simmer gently over medium heat with lid on 10-15 minutes.
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Chicken in a Creamy Sundried Tomato Sauce | Amy Roloff's Little Kitchen
This recipe reminds me of a combination between Marry Me Chicken and Tuscan Chicken. This is a comforting dish in a nice creamy tangy tomato sauce. My version of this recipe reminds me of my trip to Italy with Chris and our first year of being married. I hope you try out my version of this delicious recipe as well.
Recipe ------------------
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