Chicken with creamy sun-dried tomato sauce
Roasted Garlic Asparagus
Cucumber – Tomato Salad
Chicken with creamy sun-dried tomato sauce (Adapted from damndelicious)
This chicken recipe is just amazingly delicious! I have shied away from chicken thighs in the past (having never prepared them before) but NO MORE! They are so flavorful and juicy that I might never go back to boring boneless chicken breasts again! The sun-dried tomato sauce with herbs is simply stunning. I hope you enjoy it as much as I did!
8 chicken thighs (I used boneless, skinless thighs, or you COULD use chicken breasts here in a pinch)
Kosher salt and freshly ground black pepper, to taste
3 TBSP unsalted butter, divided
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 cup basil leaves
Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken and sear on both sides until golden brown, about 2-3 minutes per side. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Sprinkle basil over.
Roasted Garlic Asparagus (Adapted from Epicurious)
1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 tsp onion powder
2 TBSP fresh finely chopped parsley
2 lbs thin asparagus, ends trimmed
Coarse sea salt
Freshly ground black pepper Preheat oven to 400°F. Line a 9×13 pan with parchment paper. Set aside. In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned. Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle the garlic-oil mixture on top of the asparagus. Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
Cucumber – Tomato Salad
I found this recipe in a magazine ad somewhere years ago. It’s pretty basic, but it’s packed with flavor. And it can be made the day before and will be great!
1/2 cup rice vinegar
3 packets of Stevia sweetener (or use 3 TBSP sugar)
3 cups unpeeled hothouse cucumbers, diced
2 cups chopped tomato
1/2 cup red onion
Salt and Pepper to taste