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@mvucute2193:

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Saturday 19 September 2026 02:03:34 GMT
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When I tell you I could DRINK this sauce, I’m talking from experience 😛 Hope you love this one! Enjoy 😄 Chris x CREAMY SUN DRIED TOMATO CHICKEN | Serves 4 *Recipe on the blog in more detail INGREDIENTS ➡️Chicken: 2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed 1/4 cup / 35g Plain Flour 1 1/2 tsp Italian Seasoning 1 tsp EACH: Garlic Powder, Salt 1/2 tsp Black Pepper 2 tbsp Sun Dried Tomato Oil (from the jar) ➡️Sauce: 1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots) 60g / 1/4 cup Sun Dried Tomato Pesto* 180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream 125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil 30g / 1/3 cup freshly grated Parmesan 1/2 small bunch of Fresh Basil, finely chopped METHOD 1️⃣Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts. 2️⃣In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt & pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side. 3️⃣Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium. 4️⃣Add the shallot to the leftover oil and fry until soft & golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce. 5️⃣Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy! *Sold in all major supermarkets (I use Sacla). I do have a homemade sun dried tomato pesto on the blog if you want to make a big batch!
When I tell you I could DRINK this sauce, I’m talking from experience 😛 Hope you love this one! Enjoy 😄 Chris x CREAMY SUN DRIED TOMATO CHICKEN | Serves 4 *Recipe on the blog in more detail INGREDIENTS ➡️Chicken: 2x 250g/9oz Chicken Breasts, take out the fridge 15-30 mins before needed 1/4 cup / 35g Plain Flour 1 1/2 tsp Italian Seasoning 1 tsp EACH: Garlic Powder, Salt 1/2 tsp Black Pepper 2 tbsp Sun Dried Tomato Oil (from the jar) ➡️Sauce: 1 Echalion/Banana Shallot, finely diced (sub 2 small regular shallots) 60g / 1/4 cup Sun Dried Tomato Pesto* 180ml / 3/4 cup EACH: Chicken Stock, Double/Heavy Cream 125g / 1 cup / 4oz Sun Dried Tomatoes, thinly sliced and patted dry to remove excess oil 30g / 1/3 cup freshly grated Parmesan 1/2 small bunch of Fresh Basil, finely chopped METHOD 1️⃣Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts. 2️⃣In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt & pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side. 3️⃣Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium. 4️⃣Add the shallot to the leftover oil and fry until soft & golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce. 5️⃣Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy! *Sold in all major supermarkets (I use Sacla). I do have a homemade sun dried tomato pesto on the blog if you want to make a big batch!
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