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!
Baby Potatoes - 200g
Free-range Chicken Mini Fillets - 150g
Garlic Clove - 1
Sun-dried Tomatoes - 20g
Fresh Cream - 50ml
Peas - 40g
Green Leaves - 20g
Fresh Basil - 3g
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!
Baby Potatoes - 400g
Free-range Chicken Mini Fillets - 300g
Garlic Clove - 1
Sun-dried Tomatoes - 40g
Fresh Cream - 100ml
Peas - 80g
Green Leaves - 40g
Fresh Basil - 5g
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!
Baby Potato - 600g
Free-range Chicken Mini Fillets - 450g
Garlic Cloves - 2
Sun-dried Tomatoes - 60g
Fresh Cream - 150ml
Peas - 120g
Green Leaves - 60g
Fresh Basil - 8g
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!
Baby Potato - 800g
Free-range Chicken Mini Fillets - 600g
Garlic Cloves - 2
Sun-dried Tomatoes - 80g
Fresh Cream - 200ml
Peas - 160g
Green Leaves - 80g
Fresh Basil - 10g
Woolies Products in this dish
