Chicken with creamy sundried tomato
A tasty chicken dish the whole family will love.
4 large garlic cloves, minced
1 small jar sun-dried tomatoes, drained
2 tbsp olive oil (either from the jar of sun-dried tomatoes or just use regular olive oil)
A pinch of paprika
2 large chicken breasts, halved horizontally
1 cup cream
1 cup milk
1 cup mozzarella cheese, shredded
Salt and pepper, to taste
1 tsp basil
¼ tsp crushed red pepper flakes
1. In a large pan, on medium heat, sauté garlic and sun-dried tomatoes in two tablespoons of oil for one minute until garlic is fragrant.
2. Remove sun-dried tomatoes and garlic from the pan, leaving the oil and add the chicken breasts. Cover lightly with salt and paprika before adding to the pan. Cook on medium heat for about five minutes on each side. Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through.
3. Add one cup of cream and bring to the boil. Add one cup of mozzarella cheese and immediately reduce to simmer, constantly stirring to melt the cheese.
4. Add one cup of milk gradually, whisking until nice and smooth. Add the cooked sun-dried tomatoes and garlic. Add the basil and crushed red pepper and mix to combine.