Hello hello– All I can say is—-the Sauce!! I poured the extra over my tortellini and sopped up every last drop. This dish is easy enough for everyday, beautiful enough to share with a table full of friends.
CHICKEN WITH SUN DRIED TOMATO SAUCE|
4 to 6 chicken thighs
2 tab. olive oil
sale & freshly ground pepper
3 cloves minced garlic
1 tsp. fresh thyme*
1 tsp. dried basil*
1/2 cup sun dried tomatoes, chopped to bits
1 cup chicken broth
1/2 cup cream or half & half
1/2 cup grated parmesan romano
garnish: thyme sprigs, a sprinkling of parmesan
Heat the olive oil in a skillet and then drop in the chicken thighs. Salt and pepper them liberally while they cook 5 to 7 minutes on each side (until they are cooked through). Remove them to a plate and cover to keep warm
In the same skillet add the garlic, thyme, basil and dried tomatoes. Stir for a minute to blend the flavors. Then mix in the broth and cream. Let the sauce simmer on low for 3 to 5 minutes until the sauce thickens. Stir in the parmesan romano.
Pour the sauce over the chicken. Garnish with a bit of parmesan and sprigs of thyme.
We ate this luscious chicken with tortellini and a hearty salad. Perfect.
*I just used thyme because it is growing in the side yard, basil, marjoram, mined rosemary, any fresh Italian-ish herb would be fine.
**Of if you have Italian seasoning, oregano…