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. Return the chicken to the pan with the sauce and simmer on low for 10 minutes.
Remove he chicken from the pan and thicken the sauce with 2 tab. cornstarch whisked together with 1/4 cup water. Bring to a simmer until thick, just a couple minutes.
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…