Winner , Winner Chicken Dinner!

That’s what I hear, every time I ask the boys, what would they like for dinner! Chicken has always been a winning dish in our home, apart from lamb, which we do try to eat very minimally.

Inspired by the chicken we had in Spain many years ago, this chicken is cooked in a creamy sauce, that is mingled with garlic, parmesan cheese, and sundried tomatoes. All of this comes together in one pan and is ready in less than 30 minutes.
You can make this chicken with any level of heat, it is so streamlined and simple.
You can make this for dinner tonight and it always comes out sensationally good. Perfect for date nights
It is family-friendly and definitely a crowd pleaser.

CREAMY GARLIC AND SUNDRIED TOMATO CHICKEN

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Prep Time 10 mins

Cook Time 25 mins

Servings 4 people

Ingredients

  

• 2 tbsp olive oil
• 1 tbsp butter
• 3 chicken breasts (cut into thick strips)
• freshly grounded salt and black pepper to taste
• 1-2 teaspoons Kashmiri chili powder
• 1 tbsp all-purpose flour
• 3 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ tsp red pepper flakes
• ¾ cup low sodium chicken broth
• ¾ cup heavy cream
• ½ cup sundried tomatoes, chopped
• ¼ cup fresh-grated parmesan cheese

Instructions

 

• In a large non-stick pan or cast iron skillet, heat the oil and butter over medium heat.
• Season chicken strips with salt and pepper and 1 teaspoon chili powder and coat with the flour.
• Brown the chicken strips, in two batches to avoid overcrowding the pan. Transfer chicken to a plate and set aside until needed.
• Add the butter, and minced garlic to the hot pan or skillet and cook for 1 minute. Add in the other teaspoon chili powder, the thyme, oregano, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often.
• Stir in the sundried tomatoes and parmesan cheese
• Return the cooked chicken to the pan and spoon the sauce over the chicken.
• Allow the chicken to simmer in the sauce for 10 minutes, whilst the sauce thickens.
• Garnish with basil leaves or coriander
• Serve warm over basmati rice or with crusty shards of bread.