Chicken with Sun Dried Tomato Shallot Cream

Chicken is arguably one of the most versatile foods on the planet. In my kitchen, chicken is the go-to protein that’s used in about nine thousand ways. Chicken, though, can be the star of the show or the drag of the show. But it’s not going to be boring today, because this happy bird will be topped with something so decadent, so satisfying, and so utterly breathtaking, that your stomach will be just blown away (I’m dramatic).

Sun-dried tomatoes aren’t one of my favorite foods, so in typical Grace fashion, I tried to prove myself wrong. And it worked.

I started by sautéing chicken in a bit of sun dried tomato oil until the chicken was juicy and ready to be doused in rich sauce. I added minced shallot, luscious cream, briny sun-dried tomatoes and champagne vinegar for a delicate splash of acid. Grainy Dijon mustard added a briny kick, and tomato paste brightened the sauce up with beautiful color and taste. Wilted spinach brought a healthy pop of green and an added texture. Chicken just become a flavor bomb!

 

 

 

Makes: 2 large portions

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

The Ingredients

4 chicken breasts

4 shallots, minced

1 cup heavy cream

1/3 cup sun-dried tomatoes, and 2 tablespoons of the sun-dried tomato oil from the jar

3 tablespoons champagne vinegar

1 heaping tablespoon grainy Dijon mustard

2 tablespoons tomato paste

1 package spinach

A few sprigs fresh oregano

Black pepper

Salt

 

 

 

The Steps

Preheat oven to 170 degrees.

In a large nonstick skillet over medium heat, add sun-dried tomato oil. Add chicken breasts. Let sear for 5-6 minutes until lightly golden. Flip chicken onto other side, and let sear for another 5-6 minutes or until the chicken is cooked through to at least 165 degrees. Remove chicken from pan and place on foil in oven to keep warm.

In the same skillet over medium low heat, add shallots and champagne vinegar. Sauté for 1 minute. Add cream and mustard. Mix, and let simmer for 2 minutes. Add sun-dried tomatoes and tomato paste. Mix, and let simmer for 4-5 minutes on low heat to reduce. Add more tomato paste if needed (cream should be light red).

Add spinach and mix until just wilted. Crack pepper and salt to taste. Remove from heat.

To plate, spoon sun dried tomato cream on bottom of shallow bowls. Place chicken in bowls, and top with a bit more sauce and fresh oregano.

 

 

 

The Steps with Pictures

Preheat oven to 170 degrees.

In a large nonstick skillet over medium heat, add sun-dried tomato oil.

Add chicken breasts. Let sear for 5-6 minutes until lightly golden. Flip chicken onto other side, and let sear for another 5-6 minutes or until the chicken is cooked through to at least 165 degrees. Remove chicken from pan and place on foil in oven to keep warm.

In the same skillet over medium low heat, add shallots and champagne vinegar. Sauté for 1 minute.

Add cream and mustard. Mix, and let simmer for 2 minutes. Add sundried tomatoes and tomato paste. Mix, and let simmer for 4-5 minutes on low heat to reduce. Add more tomato paste if needed (cream should be light red).

Add spinach and mix until just wilted. Crack pepper and salt to taste. Remove from heat.

To plate, spoon sun dried tomato cream on bottom of shallow bowls. Place chicken in bowls, and top with a bit more sauce and fresh oregano.

 

 

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