Wow- that’s a long title, but it really says it all… golden brown crusted chicken, bright bursts of flavor from sun-dried tomatoes, and a luscious cream sauce. Best of all, it’s on the table in about 40 minutes start to finish. If I can make this on a crazy Monday after work, I know you can too! Go on, impress your family, or save it and really impress some weekend dinner guests!
Starting off with the chicken, create a breading station. I use paper plates for easy clean up! In one plate, you’ll need some flour seasoned with salt and pepper. In the second, crack and whip up an egg. In the third, combine equal parts bread crumbs with grated Parmesan cheese. If you have massive chicken breasts, like mine were, go ahead and pound them out a bit- they’ll cook quicker and more evenly. Then just move your chicken through the breading station, starting with flour, and ending at the bread crumb mix. Once breaded, pop them into a hot skillet that’s been coated with a swirl of olive oil. Brown the chicken about 3 minutes on each side. (Note: the second side usually takes a bit less time because the oil is hot and sizzling!) Transfer to a 350 degree oven for 30 minutes.
About halfway through the cook time of the chicken, you can start your sauce.
Sun-dried Tomato Cream Sauce:
2 tbsp butter
2 tbsp flour
1 pint heavy cream
1 tbsp minced garlic
2 tbsp tomato paste
2 tbsp italian herb paste (usually found in your grocer’s produce section- it’s in a tube)
1 cup grated Parmesan/ Asiago cheese blend
2 cups chopped baby spinach
1 cup julienned sun-dried tomatoes
salt and pepper to taste
Start with 2 tbsp butter. Melt over medium low heat, and once melted, stir in 2 tbsp of flour. Slowly stir in 1/2 of the pint of heavy cream, along with 1 tbsp minced garlic, 2 tbsp tomato paste, and 2 tbsp italian herb paste. Stir over low heat, gradually increasing to medium heat. Add in 1 cup of the Asiago/ Parmesan cheese blend, 2 cups of baby spinach, and 1 cup of julienned sun-dried tomatoes. Continue to stir occassionally, adding the remaining 1/2 pint of heavy cream bit by bit. If sauce seems thin, add a smidge more cheese.
Add salt and pepper to taste, and reduce heat to low. Stir occasionally and continue to simmer on low until chicken is finished cooking.
For this recipe, I used Bertolli’s fresh linguine found in my grocer’s deli department, but you can use any pasta that you like! I served it up with the bed of pasta, topped with cream sauce, and then topped with sauced chicken on top of that. I was really longing for a nice glass of white wine to go along with it, but lemonade was on the menu for me! If you make this- have it with the wine for me!
**Disclaimer: This meal is by no means healthy…but it is healthy for your soul, so eat up in moderation!**