Creamy Tomato Chicken with Feta

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 30 minutes

食材

4 chicken fillets

3 ½ ounces pancetta

1 tbsp unsalted butter

2 garlic cloves (minced)

1 small onion (finely chopped)

4 ½ ounces sun-dried tomatoes (drained, oil reserved)

7 ounces cherry tomatoes (cut in half)

¼ cup dry white wine

½ cup cooking cream

3 ½ ounces tomato paste

⅔ cup chicken broth

1 tsp dried oregano

1 tsp sweet paprika

salt (to taste)

black pepper (to taste)

3 ½ ounces crumbled feta

3 tbsp chopped parsley

red pepper flakes (for serving)

步驟

frying

Heat 3 tablespoons oil from the sun-dried tomatoes in a large non-stick frying pan over high heat. Add the pancetta and cook, stirring frequently, for 2-3 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside.

seasoning

Season the chicken fillets all over with sweet paprika powder, salt and pepper.

searing

In the same pan, melt the butter. Add the chicken and cook over medium heat, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a clean plate. Cover with foil.

sautéing

In the same skillet, add onion and garlic, cook until softened over low heat, about 2 minutes. Add cherry tomatoes, cook for 2 minutes. Pour white wine, cook for 2 minutes. Stir in tomato paste, season with salt, pepper and oregano. Pour chicken broth and bring to a simmer.

simmering

Add sun-dried tomatoes and cream. Stir to combine. Add chicken back into the skillet. Crumble the feta among the chicken. Allow to simmer for 5 more minutes or until the chicken is cooked through and the sauce is slightly thickened.

serving

Serve topped with parsley and crispy pancetta. Sprinkle with some red pepper flakes and enjoy!

營養

• 卡路里: 506 kcal
• 總脂肪: 33 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 19 g
• 反式脂肪: 0.2 g
• 膽固醇: 135 mg
• 鈉: 634 mg
• 總碳水化合物: 26 g
• 膳食纖維: 5 g
• 總糖: 17 g
• 蛋白質: 28 g