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How To make Chicken with Shallots and Sundried Tomatoes
6 Boneless chicken breasts
1 tb Olive oil
1 lg Garlic clove, minced
2/3 c To 1 c heavy cream
-(skim milk works, but -curdles -at first and has to cook -down to become smooth.) 1 ts Thyme
1 ts Parsley
1 ts Marjoram
1 ts Basil
2 tb To 3 Tb minced shallots
1 1/2 tb Butter
1/2 c Dry white wine
1 tb Sundried tomatoes, chopped
-salt and pepper to taste Cut chicken breast diagonally in 1/2" strips. Melt butter and oil in heavy skillet on moderate heat. Increase heat, add chicken, 1/2 of the herbs, salt and pepper. Saut until opaque, set aside and keep warm. Add shallots and garlic to pan and saut quickly (1/2 minute). Reduce heat and add cream, wine, tomatoes, and the rest of the herbs. Bring to a boil, stirring until sauce thickens. Return chicken to pan and simmer 2-3 minutes until heated through. Source: Derek Maddox * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
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Ravioli with Chicken & Sundried Tomato - NoRecipeRequired.com
I love Pasta and I love Chicken...so why not combine them? In this recipe, I make Ravioli with Chicken and SunDried Tomatoes. Raviolis are among my favorite kinds of pasta. And while I love to make my own, there are many store bought ravioli that are really good quality.
But this isn't just about ravioli, it's also a chicken recipe. I add some diced chicken for the protein to make the dish more substantial, and then add some chopped Sun Dried tomato for more flavor. It is a very simply pasta recipe, that you're going to love.
Get the full recipe write up and ingredients at
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Pan-Fried Chicken in a Creamy White Wine & Garlic Sauce
This is my pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.
I love this for a luxury dinner served with sauteed potatoes and greens.
Free printable recipe with extra hints and tips here:
Ingredients for the creamy chicken:
4 chicken breasts
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
8 chestnut mushrooms - sliced
1 small onion - peeled and chopped finely
3 cloves garlic - peeled and minced
¼ tsp dried thyme - or 2 sprigs fresh thyme
½ cup (120ml) white wine
½ cup (120ml) chicken stock
¾ cup (180 ml) double/heavy cream
To Serve:
Saute potatoes
Steamed green beans
Fresh thyme
Method:
Season both sides of the chicken breasts with the salt and pepper.
Heat the oil on a large frying pan (skillet) over a medium/high heat.
Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
Stir in the stock and cream and heat through for 2-3 minutes.
Turn off the heat and place the chicken breasts on 4 plates. Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish).
Sprinkle over the fresh thyme and serve.
#Recipe #DateNight #CookingShow
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
Chicken Piccata Recipe - How to Make Chicken Piccata - Chicken with Lemon Caper Sauce
Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken Piccata Recipe!
chicken breast with sundried tomato mushroom potato, cream butter basil, shallots
ingredients:
2ea. 3 oz. chicken cutlets,
1/3 c. dry white wine,
6 pieces sun-dried tomato,
1-3 T. butter,
4oz. zucchini,
1 tsp. dry sweet basil or 2 T. fresh,
1/2 of a large shallot,
8 oz. peeled potato,
1/4 c. heavy cream,
3 ea. favorite mushroom, salt and pepper.
The chicken breast is pounded thin so the entire meal is cooked in under 20 minutes.
Pesto and Sun-Dried Tomato Stuffed Chicken! #stuffedchicken #pesto #sundriedtomatoes #recipe ????
This pesto and sun-dried stuffed chicken breast with pan sauce recipe gets requested every week at my house!
Ingredients:
6 chicken breasts
1 large shallot diced
1 tbsp Dijon Mustard
1/2 cup chicken stock/broth
1/2-3/4 cup Pesto (recipe below)
Juice from half a lemon
2-3 tbsp unsalted butter
Grated Pecorino Romano cheese
12 slices of provolone cheese
Couple handfuls of baby spinach
Kosher salt
Black pepper
Kinder’s salt, pepper, garlic seasoning with paprika added
Olive oil
8.5 ounce jar of sun-dried tomatoes in oil
Dice up a large shallot, butterfly open a chicken breast and season with Kinder’s SPG with paprika. Spread on some pesto, sun dried tomatoes, provolone cheese, baby spinach, and fresh grated pecorino romano. Close up the chicken breast and add some olive oil in a large preheated pan on medium heat, I’m using a baking tray. Put in the stuffed chicken and cook for about 4 minutes then flip and cook for another 2-3 minutes. Pop it in a 350 degree oven for about 20 minutes until internal temp reaches 160. Remove the chicken from the pan and let rest. Put the pan back on medium heat and add the shallots, black pepper, Dijon mustard, squeeze of lemon, a half cup of chicken stock and a couple tablespoons of butter. Reduce by almost half. Pour over the chicken, plate it up and guys this one is incredible, so much flavor! Make this for your family.
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