Chicken with Creamy Sun Dried Tomato Sauce
2 Large Chicken Thighs or Breasts (skinless and boneless)
1/8 TSP Salt
1/8 TSP Freshly Ground Black Pepper
1-1/2 TBS Oil from bottled sun dried tomatoes
2 Garlic Cloves, peeled and smashed
1/4 Cup Chicken Broth plus 3/4 Cup Chicken Broth (keep separate)
1/2 Cup Heavy Cream
3 TBS Freshly Grated Parmesan
2 TSP Dijon Mustard
1/2 TSP Dried Thyme
1/4 Cup Chopped Sun Dried Tomatoes (drained of oil)
1 If your chicken is thick, slice the chicken in half along the side so it becomes 2 thinner pieces (about 1/2" each). Sprinkle with salt and pepper.
2 Heat 1 TBS oil in a large skillet over high heat.
3 Add chicken and cook for 1-1/2 minutes until they are a golden brown, flip and cook the other side for another 1-1/2 minutes until it's a golden brown. (Do not crowd your chicken. If needed cook chicken in batches) Remove chicken from the skillet and set aside.
4 Using the same skillet, heat the remaining 1/2 TBS of oil in the skillet. Add the garlic and sauté for about 30 seconds (until fragrant)
5 Add 1/4 cup chicken broth and simmer for about 1 to 1-1/2 minutes.
6 Add 3/4 cup chicken broth, heavy cream, mustard and thyme. Whisk to dissolve the mustard. Simmer for 1 minute until it's slightly thickened.
7 Remove the garlic pieces and discard.
8 Stir in the parmesan cheese and most of the sun dried tomatoes (leave some for garnishing) making sure to stir everything into the sauce so it's well blended.
9 Return the chicken to the pan so it sits on top of the sauce and let simmer for about a minute (to warm up the chicken again)
10 Sprinkle remaining sun dried tomatoes over top of each chicken.
For best results serve immediately after cooking.
Cheesy Potato Gratin Stacks
1-1/2 LBS Potatoes, peeled and sliced thinly
2 TBS Butter (salted - Do not use margarine)
2 Garlic Cloves, crushed
1/4 Cup Heavy Cream
1/2 TSP Salt
1/2 TSP Black Pepper
1 Cup Shredded Cheddar Cheese
1 Dried thyme
1 Preheat oven to 350 Degrees
2 Spray muffin tin with cooking spray (I used a muffin tin that had 9 muffin tin holes.
3 Place butter and garlic in a microwave safe bowl and melt in 30 second intervals so you don't splatter.
4 Add cream, salt and pepper to the butter and garlic and stir until the salt is dissolved.
5 Place a couple of the potato slices into each of the muffin tins so they go about halfway up the muffin tin holes. (Be sure to save 1/2 of the potato slices for another layer).
6 Drizzle each potato stack with 1/2 TSP of the cream mixture. Sprinkle with half the thyme.
7 Sprinkle half of the cheese over the potato stacks.
8 Top with remaining potato slices. Drizzle with the remaining cream mixture and the remaining thyme.
9 Cover loosely with tin foil and bake for 35 minutes.
10 When 35 minutes are up open and carefully pull out rack so you can reach the potatoes and sprinkle with remaining cheese. Return the oven and bake without tin foil for 10 minutes or until golden and the potatoes are soft.
11 Let stand for 5 minutes in the muffin tins. Use a knife to go around the muffin tins and carefully remove.
Garnish with Parsley if desired
1 LB Snap Peas
2 TBS Olive Oil
Salt and Pepper to taste
1 Heat oil in skillet
2 Add Snap Peas. Sprinkle with salt and pepper.
3 Cook until the peas are done, or to your liking.
Garnish with Parsley if desired.