Sun-Dried Tomato Chicken Recipe

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

3 oz. sun-dried tomatoes

3/4 cup water

2 lbs. chicken thighs (skin-on, boneless)

2 tbsp. olive oil

1 cup half & half (or heavy cream)

1 cup parmesan cheese (shredded)

1/2 tsp. red pepper flakes

1 tbsp. fresh parsley (to garnish)

1/2 tsp. salt

1/2 tsp. pepper

Wskazówki

Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.

Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.

Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.

To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.

Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.

Wartości Odżywcze

• Kalorie: 766 kcal
• Tłuszcz Całkowity: 57 g
• Tłuszcz Nasycony: 18 g
• Cholesterol: 266 mg
• Sód: 887 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 8 g
• Białko: 46 g