Creamy Sun-dried Tomato Chicken
You’ll simply love this dairy free creamy chicken recipe! It’s no secret that I love sun-dried tomatoes and probably use them in too many recipes, but hey… I’m totally fine with that! The tomato salsa is optional but adds so much freshness!
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- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 4
Ingredients
Creamy chicken
- 2 tablespoons (30 mL) olive oil
- 4 chicken breasts (+ salt + pepper + paprika)
- 1 small white onion, thinly sliced
- 2 red peppers, thinly sliced
- 2 cloves of garlic, chopped
- 2 teaspoons (10 mL) oregano
- 1 teaspoon (5 mL) paprika
- 1 cup (250 mL) coarsely chopped sun-dried tomatoes
- 1/3 cup (80 mL) white wine
- 1 cup (250 mL) chicken broth
- 3/4 teaspoon (3.75 mL) salt
- 1 cup (250 mL) Belsoy soy cream
Tomato and Lime Salsa
- 1 cup (250 mL) diced cherry tomatoes
- 2 tablespoons (30 mL) finely chopped parsley
- 2 tablespoons (30 mL) olive oil
- 1 tablespoon (15 mL) lemon juice
- 1/4 teaspoon (1.25 mL) salt
- Pepper, to taste
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Preparation
Creamy chicken
- Preheat oven to 400°F and place rack in center.
- In a large cookingpot, heat olive oil over medium-high heat and brown chicken breasts seasoned with pepper, salt and paprika, about 2 minutes per side. Reserve.
- In the same pot, cook the onion and peppers for 8 minutes with the lid on, stirring a few times. Add garlic, paprika, oregano and sun-dried tomatoes and cook for another 3 minutes.
- Deglaze with white wine for 1 minute. Add chicken broth and salt and bring to a boil. Place breasts on top of tomato mixture and bake for 15 minutes, or until chicken breasts are cooked.
- In a microwave-safe mug, heat Belsoy soy cream for 45 seconds. Pour around the chicken breasts when they come out of the oven and mix gently with a spoon.
Tomato and Lime Salsa
- In a small bowl, combine all salsa ingredients. Serve on top of the chicken!
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