Savour the sweet & tangy flavours of sun-dried tomatoes in this deliciously creamy chicken dish. With a side of crispy-skinned baby potatoes that have been roasted in the oven and a fresh green salad dotted with plump peas, you can look forward to an easy cook in the kitchen and a lovely meal at the dinner table.
Creamy Sun-dried Tomato Chicken
Creamy Sun-dried Tomato Chicken
with baby potatoes & fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Baby Potatoes
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Basil
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Peas
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
READY. STEADY. COOK!
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
WINNER Chicken DINNER
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
GRATE, CHOP & SIMMER
Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 65ml of warm water, and simmer until slightly reduced, 4-5 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 5-6 minutes. Add the browned Chicken and simmer until cooked through, 7-8 minutes. Loosen with a splash of warm water if it’s too thick.
PLUMP UP THE Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed green leaves, the plumped peas, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Dish up the sun-dried tomato Chicken with all the sauce. Side with the green salad and the roasted baby potatoes. Sprinkle over the chopped basil. Yum!
READY. STEADY. COOK!
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
WINNER Chicken DINNER
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
GRATE, CHOP & SIMMER
Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 125ml of warm water, and simmer until slightly reduced, 4-5 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 5-6 minutes. Add the browned Chicken and simmer until cooked through, 7-8 minutes. Loosen with a splash of warm water if it’s too thick.
PLUMP UP THE Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed green leaves, the plumped peas, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Dish up the sun-dried tomato Chicken with all the sauce. Side with the green salad and the roasted baby potatoes. Sprinkle over the chopped basil. Yum!
READY. STEADY. COOK!
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
WINNER Chicken DINNER
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
GRATE, CHOP & SIMMER
Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 200ml of warm water, and simmer until slightly reduced, 5-6 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 7-8 minutes. Add the browned Chicken and simmer until cooked through, 8-10 minutes. Loosen with a splash of warm water if it’s too thick.
PLUMP UP THE Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed green leaves, the plumped peas, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Dish up the sun-dried tomato Chicken with all the sauce. Side with the green salad and the roasted baby potatoes. Sprinkle over the chopped basil. Yum!
READY. STEADY. COOK!
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
WINNER Chicken DINNER
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
GRATE, CHOP & SIMMER
Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 250ml of warm water, and simmer until slightly reduced, 5-6 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 7-8 minutes. Add the browned Chicken and simmer until cooked through, 8-10 minutes. Loosen with a splash of warm water if it’s too thick.
PLUMP UP THE Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed green leaves, the plumped peas, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Dish up the sun-dried tomato Chicken with all the sauce. Side with the green salad and the roasted baby potatoes. Sprinkle over the chopped basil. Yum!
Frequently Asked Questions
What is the preparation time for Creamy Sun-dried Tomato Chicken?
The preparation time for Creamy Sun-dried Tomato Chicken with baby potatoes & fresh basil is between 25 and 40 minutes.
What is the total time required to make Creamy Sun-dried Tomato Chicken with baby potatoes & fresh basil?
The total time required to make Creamy Sun-dried Tomato Chicken with baby potatoes & fresh basil is between 40 and 55 minutes.
How many servings does Creamy Sun-dried Tomato Chicken provide?
4 servings
What are the main ingredients in Creamy Sun-dried Tomato Chicken?
Baby Potato, Baby Potatoes, Chicken, Free-range Chicken Mini Fillets, Fresh Basil, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, Peas, Sun-Dried Tomatoes
What is the nutritional information of Creamy Sun-dried Tomato Chicken?
Calories: 612, Carbs: 48 grams, Fat: grams, Protein: 43.7 grams, Sugar: 12.7 grams, Salt: 229 grams
How do I prepare Creamy Sun-dried Tomato Chicken?
WINNER CHICKEN DINNER: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. TIME TO DINE!: Dish up the sun-dried tomato chicken with all the sauce. Side with the green salad and the roasted baby potatoes. Sprinkle over the chopped basil. Yum! READY. STEADY. COOK!: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). PLUMP UP THE PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a bowl, combine the rinsed green leaves, the plumped peas, a drizzle of olive oil, and seasoning. GRATE, CHOP & SIMMER: Return the pan to medium-high heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes and fry, 1-2 minutes (shifting occasionally). Lower the heat, stir in 125ml of warm water, and simmer until slightly reduced, 4-5 minutes (stirring occasionally). Stir through the cream and reduce until thickened, 5-6 minutes. Add the browned chicken and simmer until cooked through, 7-8 minutes. Loosen with a splash of warm water if it’s too thick.
What should be prepared from my kitchen to make Creamy Sun-dried Tomato Chicken?
Baby Potato, Baby Potatoes, Chicken, Free-range Chicken Mini Fillets, Fresh Basil, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, Peas, Sun-Dried Tomatoes
How many calories does Creamy Sun-dried Tomato Chicken have?
612 calories
How much fat content does Creamy Sun-dried Tomato Chicken have?
grams
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