• 5ea9e4c1705174b714ce7d8f1f80a6d3

Chicken With Sun Dried Tomato Cream Sauce

A great find from pinterest,

Prep
Cook
Serves 4people
Ingredients
8
bone-in, skin-on chicken thighs
Kosher Salt and freshly ground Black Pepper, to taste
3
tbs Unsalted Butter, divided
3
cloves Garlic, minced
1/4
tsp Red Pepper Flakes, or more, to taste
1
cup Chicken Broth
1/2
cup Heavy Cream
1/3
cup Julienned Sun Dried Tomatoes in olive oil, drained
1/4
cup freshly grated Parmesan
1/4
tsp Dried Thyme
1/4
tsp Dried Oregano
1/4
tsp Dried Basil
1/4
cup Basil Leaves, chiffonade
Directions
1.
Preheat oven to 400 degrees F.
2.
Season chicken thighs with salt and pepper, to taste.
3.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
5.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
6.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
7.
Serve immediately, garnished with basil, if desired.

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