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There are so many ways of cooking chicken breasts, but these Chicken Breasts in Creamy Sun Dried Tomato Sauce are the best ones in my recipe book so far. Everyone loves this easy and delicious chicken breasts recipe. The taste of the chicken and creamy sauce is so yummy, and the chicken breasts are so tender and juicy. The recipe is also simple to prepare, and requires only one pan. Ingredients 4 boneless chicken breasts 3 tablespoons of butter 1/2 cup of white wine (you can replace the wine by chicken broth) 2/3 cup of chicken broth 2 cloves of minced garlic 1 small onion chopped 1/2 cup of 35% cooking cream 1/2 cup of sun dried tomatoes in oil chopped 1 tablespoon of Italian spices Salt and freshly ground pepper to taste Instructions In a large frying pan, melt the butter at medium high heat. Season the chicken with salt and pepper, add it to the pan and brown the chicken on both sides. Remove the chicken and reserve on a plate. Add the onion and garlic to the frying pan and sauté for a few minutes. Add the white wine and scrape the pan with a wooden spoon. Add the chicken broth, cream, tomatoes, Italian seasonings, salt and pepper. Cover and reduce heat to minimum. Simmer for 25 minutes. Turn off the heat and let the chicken rest in the frying pan for 10 minutes. Serve with rice or over pasta. Hope you enjoy these Chicken Breasts in Creamy Sun Dried Tomato Sauce. Ingredients - 4 boneless chicken breasts - 3 tablespoons of butter - 1/2 cup of white wine (you can replace the wine by chicken broth) - 2/3 cup of chicken broth - 2 cloves of minced garlic - 1 small onion chopped - 1/2 cup of 35% cooking cream - 1/2 cup of sun dried tomatoes in oil chopped - 1 tablespoon of Italian spices - Salt and freshly ground pepper to taste Instructions - In a large frying pan, melt the butter at medium high heat. - Season the chicken with salt and pepper, add it to the pan and brown the chicken on both sides. - Remove the chicken and reserve on a plate. - Add the onion and garlic to the frying pan and sauté for a few minutes. - Add the white wine and scrape the pan with a wooden spoon. - Add the chicken broth, cream, tomatoes, Italian seasonings, salt and pepper. - Cover and reduce heat to minimum. Simmer for 25 minutes. - Turn off the heat and let the chicken rest in the frying pan for 10 minutes. - Serve with rice or over pasta. Thanks for visiting Do It All Working Mom.
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Potrebno je: 600 g pilećih zabataka, 3 žlice maslinova ulja, patlidžan, tikvica, luk, 2 češnja češnjaka, 1/4 šalice bijelog vina, 300 g pelata, 1/4 šalice zelenih maslina, 2 žlice kapara, 2 žlice vinskog octa, žličica šećera, 2 žlice peršina Priprema: Na tavi ugrijte maslinovo ulje. Začinite meso s po pola žličice soli i papra. Prepržite piletinu na ulju 8-10 min s obiju strana. Izvadite iz tave i ostavite sa strane. U tavu dodajte narezan patlidžan i pržite ga pet min pa dodajte ostatak ulja s tikvicom, lukom i češnjakom. Sve pržite pet min uz povremeno miješanje. Povećajte temperaturu i ulijte vino. Nakon toga dobro promiješajte i dodajte sve ostale sastojke, osim peršina. Dodajte piletinu i pustite da zavrije pa smanjite temperaturu i pustite da kuha 35-40 minuta.