Get your greens in by serving Roasted Asparagus and Radishes with Mustard Vinaigrette as a side.
I’m already longing for the sun on my skin and lighter evenings, and find myself turning to the recipes that remind me of summer and sunny times for solace. And there are few flavours that evoke those feelings better than a rich sun-dried tomato sauce.
Chicken Breast Recipes
Years of cooking family meals has meant I’ve had to come up with infinite easy chicken recipes. But chicken legs, thighs and wings quite literally meant bones of contention, so I had to whittle further to strictly chicken breast recipes. Without having to battle meat from the bone, any chicken breast dish was rapidly gobbled up. And if it came in a creamy sauce- winner, winner, chicken dinner! Cooking the breasts in sauce will guarantee that juicy, tender mouthful we all crave, not to mention easy chewing for small jaws. Chicken breast in a creamy sauce? It’s a recipe for success!
Sun-Dried Tomato Sauce
The famous classic green pesto is a fresh-tasting mix of basil, hard Italian cheese, garlic and olive oil. Sun-dried tomato pesto is the same ingredients, swapping out the basil for sweet, ripe tomatoes. The concentrated paste is still sharp with raw garlic and cheese, but mellowed by sun-warmed tomato. In this recipe I’ve softened the intensity further with double cream to appeal to tiny tastebuds. Besides being incredible over chicken, it’s an ideal sauce for pasta too. Try it with filled pasta like tortelloni or ravioli. Making pesto from scratch isn’t exactly an investment of time, you can throw it together in five minutes. But if you don’t fancy a block of parmesan hanging about in your fridge until the end of time, this creamy chicken sauce will be just as flavoursome made with a store-bought jar. It’s not cheating! One you try this recipe and fall in love with it and I know you will you can try a few variations on it.Why not use my Tuscan Kale Pesto as a base. It will still keep you in the Italian territory but will offer a different flavour profile and a bright green colour. Or if you are feeling really adventurous, you can mix in my Zesty Cilantro Pesto and enjoy a dish that will be reminiscent of the cuisine hailing from the Caucasian mountains. Bright, fresh and wholesome!
Recipe Tips and Notes
Before cooking, brown the chicken all over for a tender texture and a depth of flavour to the sauce. I’ve used an Italian herb mix to season the chicken, but if you have dried basil or oregano in your cupboard those will do too. I’m a big fan of cooking with wine. It tenderises meat and adds flavour. However, if you prefer to leave it out, go ahead as there’s no need to substitute with any other liquid in this case. Flour is used to thicken the sauce, if you’re gluten-free you can use corn starch in its place. Spinach is the quickest vegetable to be added to this dish. It just needs to be placed on top of the chicken while cooking and it will slowly wilt. Other leafy greens like kale or cavolo nero will do the same. Feel free to use any other family favourites like peas or broccoli. This recipe can also be adapted to dairy-free. There are lots of plant-based alternatives to cream, but I use Soya Single Cream by Alpro. Oat cream is another great option.
Storage and leftovers
Cream-based dishes tend not to freeze well. The cream will become grainy and the velvety-smooth integrity of the dish will be lost. It’s not worth the freezer space! If you do have any leftovers though, they can be stored in an air-tight container in the fridge for two to three days. To reheat in the oven, preheat at 350F/180C, transfer the chicken and sauce to an oven-safe dish, add a splash of water or chicken stock, cover with foil to keep moist, and cook for 15 minutes. Check your chicken is hot all the way through before serving. Popular Chicken Recipes with Delicious Sauces
Baised Chicken and Mushrooms in Sour Cream Sauce Chicken Paprikash Spanish Chicken in Bravas Sauce Chicken and Green Peas in Cream Sauce
