God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The time of business does not differ with me from the time of prayer; and in the noise and clatter of my kitchen, while several persons are at the same time calling for different things, I possess God in as great tranquility as if I were on my knees.
Brother Lawrence
Chicken in Sun-Dried Tomato Cream Sauce
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy, Vegetables
Chicken, Entertain
4
Servings
INGREDIENTS
1/2
c
Dry-packed sun-dried tomatoes
1
tb
Butter
1
md
Garlic clove, minced
1
c
Chicken stock or low-salt broth, divided
1
c
Heavy cream
1
lb
Boneless and skinless chicken breast halves
Salt and freshly ground black pepper to taste
2
tb
Vegetable oil
2
tb
Chopped fresh basil (or 2 tsp dried, crumbled)
8
oz
Fettucine
INSTRUCTIONS
Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan
over low heat; add the garlic and cook for 30 seconds. Add 3/4 cup of the
stock and the tomatoes. Bring to a boil. Reduce the heat and simmer,
uncovered, over medium heat for about 10 minutes or until the tomatoes are
tender. Add the cream and bring to a boil, stirring. Simmer over medium
heat until the sauce is thick enough to coat the back of a spoon. (The
sauce can be kept, covered, for 1 day in the refrigerator. Heat again over
low heat.) Sprinkle the chicken with salt and pepper on both sides. Heat
the oil in a large, heavy skillet over medium-high heat. Add the chicken
and saute, pressing on the chicken occasionally with a slotted spatula, for
about 4 minutes per side or until the meat feels springy and is no longer
pink inside (cut to check). Transfer to a board; cover and keep warm.
Discard the fat from the skillet. Add the remaining stock and bring to a
boil, stirring up the pan juices. Boil to reduce slightly, then add to the
sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook
the pasta, uncovered, in a large port of boiling salted water over high
heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5
minutes for dried fettucine), or until tender but firm to the bite (al
dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons of the
sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently
in the sauce if needed. Transfer the pasta to serving plates, top with the
chicken and coat with sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
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