If you love creamy stove dinners you have to make this Sun Dried Tomato & Asparagus Chicken dish. A great mid week dinner for the family! This would go great with pastas, roasted vegetables or even couscous!
Yes, this was a cleaning out the fridge supper Sunday evening. Much like the way I made my Sun Dried Tomato Spaghetti with Bacon. I was shocked how good it turned out so it just a had to get written! Some of my best food is unplanned and just thrown together. I don’t know how it happens, it just does. I can spend ages planning a new recipe, dinner, dessert, or whatever and the end result is, flop. Okay, not always but at times. Then I am running around the kitchen with a trail of disaster and a delicious dinner turns up on a plate.
We served this with Leek & Lemon Quinoa, recipe to follow. It was a great combination of flavours. This chicken & sauce would also go well over pasta or couscous.
Notes About The Chicken
- What makes this dish so great is the sun dried tomatoes. They have such a distinct flavour and added to the cream sauce, just delicious.
- I prefer the flavour of the ones packed in oil rather than the dried ones. You can use the dried kind for this recipes as well. If doing so, use a little extra olive oil in the cooking.
- I used thin wild asparagus in this recipe. If you are cooking with thick asparagus, allow for a longer cooking time otherwise the asparagus will be hard. Also, if you don’t have thin cut chicken fillets, just use two chicken breast and cut them in half through the middle.
Sun Dried Tomato & Asparagus Chicken
Ingredients
- 4 Chicken fillets 1/2 inch thick each
- 12 asparagus spears ends trimmed and cut into 3 inch pieces
- 1/2 cup sun dried tomatoes packed in oil
- 1 Cup heavy cream cream
- 1/2 Cup chicken stock
- 2 cloves Garlic crushed
- Small bunch of fresh chopped basil
- 1 Teaspoon sea salt
- 2 Tablespoons olive oil
Instructions
- Drain the sun dried tomatoes and reserve about 2 tablespoon of the oil. Chop the tomatoes.
- In a large skillet set over medium to high heat, add the olive oil, garlic and asparagus. Cook for 5 minutes, stirring occasionally and add the sun dried tomatoes. Cook for a further 2 minutes and remove from pan.
- In the same pan set over high heat add reserved oil from sun dried tomatoes and the chicken. Cook each side for approximately 2 minutes and remove from pan.
- In the same reserved skillet, add the vegetables back to the pan along with the cream. Stir rapidly and bring to a boil, add the stock and reduce heat to medium. Add the chicken, basil and salt. Stir well, cover and leave to cook for a further 7 minutes. Remove from heat. Ready to serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
