Roast chicken in cream sauce
By Tisa Jacob
It's ready in under 1 hour! Recipe --> HERE <--
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Ingredients
- 6-8 chicken breast (boneless, skinless)
- 1 tsp cayenne pepper
- 1 tsp pepper
- salt
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1 tsp red pepper flakes
- 1/3 c sundried tomatoes, sliced thin
- 1 1/2 c chicken broth
- 1/2 c heavy cream
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/2 c grated Parmesan cheese
- salt
- 2 c chopped broccoli florets
Details
Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 40mins
Cost Budget Friendly
Preparation
Step 1
Preheat oven to 375°F.
Season chicken breasts with cayenne, pepper and salt
Melt butter in large ovenproof pan or dutch oven, place chicken in it and roast on medium -high flame, 5-7 minutes per each side. Take chicken out and set aside.
Reduce heat to medium, add oil to same pan along with garlic and pepper flakes.
Stir in succession tomatoes, broth, cream, oregano and thyme. Allow this to come to boil on high, then add cheese and reduce heat to medium-low.
Let simmer for for 2-3 minutes until sauce is slightly thick.
Place chicken in the pan with the sauce.
Taste for salt, add more if needed
Put pan into the oven.
Bake for 25-30 minutes, take out to stir in broccoli and bake for an additional 5 minutes, until chicken is done.
Serve over wide noodles or with a side salad and bread.
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