Creamy Sun-dried Tomato Chicken

Name: Creamy Sun-dried Tomato Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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; 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

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!

Servings: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

See the recipe

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!