Tag Archives: sun dried tomatoes

Chicken cutlets in a sun-dried tomato cream sauce

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So today is already starting out by losing an hour; lets hope it gets better from here. I have never been a fan of daylight savings; it totally messes with my whole being. I have a hard enough time sleeping and twice a year having to jolt the system to a new schedule for what is now not really necessary seems to me we really don’t need to do this to ourselves anymore. Plus now I get to run around the house changing close to a dozen clocks.
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Since I love history and trivia I wanted to know a little more of the who and whys of daylight savings. We all know it was Benjamin Franklin; I learned that in school many years ago but I was surprised to read that he only mentioned the idea in a published essay in 1784. I was also surprised that the first country to adopt this was Germany but not until 1916 which was 132 years later. I will admit I thought it was only a US thing, that shows a little of my ignorance. The US didn’t start using it until 1918 and bully for Arizona to be the only contiguous state to stop observing daylight savings. Hopefully that was some fun facts for your morning reading now back to some food.
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I have been noticing a huge difference in the chicken I have been getting; to the point where I will not buy just any kind. I am sure some of you might not find this as such a surprise but I have been buying a certain brand for as long as I can remember and also store brand chicken when something strikes me. I don’t know if it is me or if they changed whats happening with the chicken but if I can’t find a Bell and Evans or a Misty Knoll roaster chicken, we won’t be having our usual Sunday roaster it has come to that.
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I made this recipe with store brand chicken cutlets and while the recipe I will make again as we all loved the flavor but I won’t be making it unless I can find the better chicken at the store.
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chicken cutlets with a sun dried tomato cream sauce
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Ingredients
  1. 1 pound chicken cutlets
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon black pepper
  4. 1/2 cupr slivered oil-packed sun dried tomatoes, plus 1 tablespoon oil from the jar
  5. 1.2 cup finely chopped shallots
  6. 1/2 cup dry white wine
  7. 1/2 cup heavy cream
  8. 2 tablespoon chopped fresh parsley - I didn't have any
Instructions
  1. season chicken cutlets with salt and pepper on both sides. Heat the sun dried tomato oil in a large enough skillet over medium hot heat. Add the chicken and cook, turning once, until browned and cooked through, use an instant-read thermometer and insert it into the fattest part and it should read 165'F. roughly 6 minutes. transfer chicken to a plate.
  2. Add the sun dried tomatoes and the shallots to the pan. Cook stirring for a minute or so, increase the heat to high and add the white wine. Cook, scraping up and browned bits, until the liquid has mostly evaporated. about 2 minutes. Reduce heat to medium and stir in the cream, and any juices from the chicken plate. Season with salt and pepper and simmer for 2 minutes. Return the chicken back to the sauce; turn to coat with the sauce. Serve chicken topped with sauce.
Adapted from Eating Well
Adapted from Eating Well
Cooking at Clark Towers https://cookingatclarktowers.com/

Creamy Garlic Chicken

I think I have finally found something I am passionate about. I mean truly passionate about. I love playing golf, I love gardening, I love traveling and exploring; but what gets me really excited is food. It only took me around 20 years to figure out that I get super excited about the experience of and being around food. I mean it has not always been this way trust me but I definitely can see that I have become more excited at the prospect of getting into a restaurant that is impossible to get in, finding a hidden gem by accident and staying for hours,  seeing/meeting a famous chef or even a chef that came in second on Chopped; yeah that really happened.
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My daughter wanted to go to a restaurant the runner up was cooking at in Washington DC; so we were in the city and went for lunch, I mentioned to our waiter we were here only because my daughter saw him on chopped. He said he was cooking out back and then proceeded to tell him without our knowledge. A chef was coming towards us; came to our table and chatted with us, more like me, my daughter was chef shocked and could barely speak. Same thing happened when she came face to face with Iron Chef Geoffrey Zakarian on a flight from Japan to the US.
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Last year my daughter and I went to a taping of a radio show featuring ex iron chef Mario Batali, this week I am dragging 9 of my foodie family and friends to a fundraising dinner and I paid extra for my ticket for a meet and greet with Iron Chef Alex Guarnascelli.  I am currently waiting “patiently” to see if my name is pulled to make a reservation to the Lost Kitchen in Freedom ME; which is only taking names via 3×5 index cards mailed in for reservations.  Also a couple of years ago my husband and I along with another couple made a reservation to a restaurant in Montreal Canada that had a 4 month waiting list; which by the way is a 4 hour drive from us. Not to mention I am heading into my fourth year of writing a weekly food blog. I think you get the gist now!

I love that I am sharing my passion with my husband and kids and that they are just as much a foodie as I am. Having dinner together at the table every night together IS important! What my husband said about this dish “knocked it out of the park”

Ingredients

1 1/2 pounds boneless skinless chicken breasts, thinly sliced or chopped up like I did
2 Tablespoons olive oil
1 cup heavy cream
1 cup chicken broth
2-3 cloves of minced garlic
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan Reggiano cheese
1 cup chopped spinach
1/2 cup sun dried tomatoes
Kosher salt and freshly cracked black pepper

Instructions

season chicken with salt and pepper, in a large skillet cook the chicken until cooked through and browned on each side, remove chicken and set aside.
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Add the garlic for and cook for 30 seconds, do not let it brown. add the chicken stock and using a wooden spoon get all the browned bits up off the pan, cook for about 3-4 minutes to almost half of the stock is gone.
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Add the heavy cream, seasoning, cheese and whisk over high heat till it thickens. Add the spinach and tomatoes and bring to a simmer until the spinach wilts.  Add the chicken to the sauce.
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serve over pasta if you want – I served it over linguine and it re-heated beautifully the next day!

Macros – chicken and sauce only
484 Calories 57 g Protein 34 g 23 g Fat 9 g Carbs