Description
Delicious roast chicken in a beautiful perked up cream sauce.
Ingredients
- 8 whole Chicken Breast, Boneless, Skinless
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 2 Tablespoons Minced Garlic
- 1 teaspoon Red Pepper Flakes
- ⅓ cups Sun-dried Tomatoes, Sliced Thin
- 1-½ cup Chicken Broth
- ½ cups Heavy Cream
- ¼ teaspoons Oregano
- ¼ teaspoons Thyme
- ½ cups Grated Parmesan Cheese
- 2 cups Chopped Broccoli Florets
Preparation
Preheat oven to 375°F.
Season chicken breasts with cayenne, pepper and salt.
Melt butter in large ovenproof pan or Dutch oven. Place chicken in it and roast over medium-high flame, 5–7 minutes each side. Take chicken out and set aside.
Reduce heat to medium, add the oil to same pan along with garlic and pepper flakes. Stir in, in succession, tomatoes, broth, cream, oregano and thyme. Allow to come to boil on high, then add cheese and reduce heat to medium-low. Let simmer for for 2–3 minutes until sauce is slightly thick.
Place chicken in pan with sauce. Taste for salt, adding more if needed. Put pan in oven. Bake for 25–30 minutes. Take out to stir in broccoli and bake an additional 5 minutes, until chicken is done.
Serve over wide noodles or with a side salad and bread.
Recipe adapted from Closet Cooking, via Damn Delicious.
