Creamy chicken with sun-dried tomatoes & mushrooms
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
Creamy chicken with sun-dried tomatoes & mushrooms
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A quick and easy creamy chicken breast recipe with sun-dried tomatoes and mushrooms. Perfect weeknight supper.
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Ingredients
- 4 free-range skinless chicken breasts – about 400gms
- 250 mushroom white or Portobello
- 4 Tbsp olive oil
- 1 cup chicken stock 1 stock cube or 1 stock sachet
- 3 cloves garlic crushed
- 100 sun-dried tomatoes eg Ina Paarman roughly chopped, quarters in olive oil vinaigrette
- 2 tsp thyme leaves picked, includes a few stalks
- ½ cup crème fraîche or cream
- salt freshly ground
- black pepper freshly ground
Instructions
- Cut each of the chicken breasts in half sideways through the middle so as to create two small & thinner slices of breast. This allows for quicker and more even cooking.
- Heat 2 tablespoons of olive oil in a non-stick pan or skillet and fry the chicken until golden on each side. Remove and set aside on a plate.
- In the same pan heat the remaining 2 tablespoons of olive oil and fry the mushrooms until they just start taking colour. Add the stock to the pan in parts and fry the mushrooms in this liquid. Add the thyme, thyme stalks, and garlic and continue cooking for a few minutes until half to two-thirds of the liquid has evapourated.
- Add the sun-dried tomatoes and the liquid they are in along with the crème Fraiche or cream. Stir to heat through and allow to thicken slightly. Put the chicken and any juices that may have come out back into the pan and warm through and coat in the sauce. Remember to remove the thyme stalks before serving straight away
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