Creamy chicken... always such a treat! This chicken is easy and goes well with pasta, mashed potatoes, or cauliflower mash. It also goes perfectly with some white wine!
Ingredients
6 chicken thighs
3 garlic cloves, minced
2 tbsp oil from sun dried tomatoes jar
2 tbsp Dijon mustard
1 ¼ cup chicken broth
3/4 cup heavy cream
½ cup of parmesan, finely grated
¾ sun dried tomatoes, cut in strips
1 cup of basil leaves
Salt and pepper, to taste
Directions
Season the chicken thighs with salt and pepper. Heat 1 tbsp of oil from sun dried tomato jar in a large skillet over high heat.
Add the chicken thighs and cook until golden brown, 6-8 minutes. Make sure all sides are cooked. Remove and set aside.
Add the remaining tbsp of oil from sun dried tomato jar and add garlic. Cook for 15-20 sections until it begins to golden.
Add ½ cup of the chicken broth, bring to simmer. Once simmering, mix in mustard, then remaining chicken broth, cream, parmesan, and sun-dried tomatoes.
Bring to simmer and reduce heat until the sauce begins to thick, 3-4 minutes. Stir to combine parmesan.
Stir in basil leaves, then add the chicken back to the skillet, and simmer for another 5-7 minutes until chicken is coated and sauce is thick.
Check flavor and add any salt or pepper needed.
Serve immediately, over linguine pasta or mashed potatoes.
Serving size: 4 generous servings or 6 moderate servings
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