1/2 cup dry-packed sun-dried tomatoes
1 tbsp butter
1 medium garlic clove, minced
1 cup chicken stock or low-salt broth, di, vided
1 cup heavy cream
1 lb boneless and skinless chicken breas, t halves
1 salt and freshly ground black peppe, r to taste
2 tbsp vegetable oil
2 tbsp chopped fresh basil (or 2 tsp dried, , crumbled)
8 oz fettucine
Directions
Snip the tomatoes into bite-size pieces. Melt the butter in a
saucepan over low heat; add the garlic and cook for 30 seconds. Add
3/4 cup of the stock and the tomatoes. Bring to a boil. Reduce the
heat and simmer, uncovered, over medium heat for about 10 minutes or
until the tomatoes are tender. Add the cream and bring to a boil,
stirring. Simmer over medium heat until the sauce is thick enough to
coat the back of a spoon. (The sauce can be kept, covered, for 1 day
in the refrigerator. Heat again over low heat.) Sprinkle the chicken
with salt and pepper on both sides. Heat the oil in a large, heavy
skillet over medium-high heat. Add the chicken and saute, pressing on
the chicken occasionally with a slotted spatula, for about 4 minutes
per side or until the meat feels springy and is no longer pink inside
(cut to check). Transfer to a board; cover and keep warm.
Discard the fat from the skillet. Add the remaining stock and bring
to a boil, stirring up the pan juices. Boil to reduce slightly, then
add to the sauce. Stir in the basil. Taste and adjust the seasoning.
Meanwhile, cook the pasta, uncovered, in a large port of boiling
salted water over high heat, stirring occasionally (about 1 to 2
minutes for fresh or 3 to 5 minutes for dried fettucine), or until
tender but firm to the bite (al dente). Drain, transfer to bowl and
toss with 3 or 4 tablespoons of the sauce. Cut each chicken breasts
into 2 or 3 diagonal slices. Reheat gently in the sauce if needed.
Transfer the pasta to serving plates, top with the chicken and coat
with sauce.
Servings: 4 servings
Chicken In Sun-Dried Tomato Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce; Tomato
The History of Recipes
We can follow the history of meal recipes way back into distant history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old recipes were just simple hieroglyphic recipes for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, we find a couple of interesting books from the 14th Century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that is served today, but rather descriptions of the types of food enjoyed by the rich and powerful of the period. For the centuries that followed, the powerful and wealthy houses competed with each other to serve up the best banquets, and as a consequence, cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cook books are in great demand, due to more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Chicken In Sun Dried Tomato Cream Sauce recipe.
