Tomato Tomatoe

creamy sundried tomato chicken

This one pan meal is always a hit in my house. Lightly dusting the chicken in flour makes it so tender and juicy. Whenever I buy chicken from the butcher it always comes with the skin on and I never know what to do with it. As I don’t like to waste anything in my house, I thought it would be a great idea to roast the chicken skin in the oven until it got really crispy. I’m definitely doing this again because it added amazing texture and crunch to the chicken. This is a great weeknight meal and it’s so comforting during a cold winter night.

---

creamy sundried tomato chicken

Ingredients

• 2 large chicken breasts (or 4 smaller)
• 1/2 cup AP flour for dusting chicken breast
• 1 shallot, chopped
• 3 cloves of garlic, minced
• 1 cup chicken stock
• 2 tbsp butter
• 1 tbsp Italian spice blend
• 1/4 tsp chilli flakes
• 1/2 cup cream
• 1/2 cup white wine
• 1/3 cup olive oil
• 1 cup Tuscan kale
• 1/4 cup chopped sundried tomatoes
• 1/2 cup crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp fresh parsley

Directions

1. Cut the chicken breasts in half and pound them until they are all an even thickness. Pat the chicken breast dry with a paper towel. Season on both sides with salt and pepper. Dust the chicken in flour on both sides and shake off any excess.
2. Heat a large skillet or Dutch oven to medium high heat. Add oil and butter. Fry the chicken on both sides until golden. This will take about 4-5 minutes per side. You may have to do this in batches if the pan is overcrowded. Remove the chicken from the pan and set aside on a plate.
3. To the same pan, add a drizzle of olive oil and add the shallots, garlic and tomato paste. Cook for a few minutes until fragrant. Add the white wine and cook this for 4 minutes. Add the chicken stock, sundried tomatoes, spices, crushed tomatoes, cream and stir to combine. Let simmer for a few minutes. Turn the heat down to low and add the chicken back in along with any juices. Cook this for 15 minutes or until the chicken has cooked all the way through.
4. Stir in the kale and parsley and let this cook for 5 minutes until the kale wilts. Serve with Parmesan cheese and crispy chicken skin. This can be served with orzo (or any small pasta shape) that has been tossed in butter and parmesan cheese.