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Chicken with Sundried tomatoe Cream Sauce Recipe


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     Chicken with Sundried tomatoe Cream Sauce

Category   Entrees - Maindishes
Sub Category   None

8 bone in skin less or skin on chicken thights, more if feeding full family
salt and pepper kosher or rock salt is best
3 tbsp unsalted butter used salted just use less salt overall
3 garlic cloves
1/4 tsp red pepper flakes
1 cup chicken broth
1/2 cup heavy cream which is 35 percent
1/3 cup julienned sun dried tomatoes in olive oil drained
1/4 cup parmesan cheese
1/4 tsp thyme
1/4 tsp dried oregano
1/4 tsp basil dried
1/4 cup fresh basil
1 red peper sliced long and thin-if you have one
1 yellow pepper sliced long and thin -if you have one
mushrooms as many as you like sliced

Preheat oven to 400 degrees Season chicken with salt and pepper to taste Melt 2 tbsp of butter in a large oven proof skilled over medium heat. Cook the chicken. If you left the skin on cook it skin side down and sear both sides until brown. About 2-3 minutes per side.
Set the chicken aside and to the skillet add 1 tbsp butter, the garlic, red pepper flakes. Stir for 1 minute. Add the peppers and mushrooms fry until peppers are slightly soft. Add the chicken broth , heavy cream, sun-dried tomatoes, parmesan cheese, thyme, oregano and dried basil. Bring to a boil and reduce the heat. Simmer for about 3-5 minutes
Place chicken back in the skillet and put in the oven for about 30 minutes or until the internal temperature of the chicken is 175 degrees. Cream sauce needs to simmer down and thicken slightly. Taste carefully part what way through. Add a small amount more of garlic , basil, salt and pepper to taste.
Serve over pasta or rice. Top with fresh basil if in season and parmesan cheese. Note if you are feeding 4- people use more chicken and 1 1/4 cup of chicken broth and 3/4 cup of 35 percent cream.

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