Thursday, June 2, 2016

Creamy Lemon Chicken with Sun Dried Tomatoes and Cheesy Rice with Bacon & Chives

We made a family dinner last night. We had different people make different things. It turned out nice. We made Mousse for dessert but that will be on the next post so there aren't so many recipes on this one.

Creamy Lemon Chicken with Sun Dried Tomatoes

4 Chicken Breasts (or thighs)
Salt & Pepper to taste
1/4 Cup flour
1 TBS Extra Virgin Olive Oil
1-1/2 TBS Butter (Unsalted)
1-1/4 Cups Chicken Broth
3/4 Cups Heavy Cream
3 TBS Lemon Juice
2  TBS Oil from Sun Dried Tomatoes (that are packed in oil), diced
1/4 Cup Sun Dried Tomatoes (that are packed in oil)

If your chicken breasts are too thick, cut horizontally in half so they are thinner.
Sprinkle each chicken breast with salt and pepper
Coat with flour, shaking off any excess flour

Place butter and olive oil in large skillet over med-high heat. When butter is melted pick up pan carefully and swirl around until the butter and oil are fairly mixed together.

Add chicken (do not crowd, do in batches if needed) and cook bottom until it's golden. Flip over and continue until it's golden and cooked. Remove and place on a plate. If your oil and butter are diminished when you add more chicken, you can add a little more of both to the pan.

Once your chicken is cooked turn the heat down to medium heat and add 1/4 cup of chicken broth. Bring to a simmer and use a spatula to scrape off the brown bits that are stuck on the bottom of the pan. Stir them to the liquid. Add remaining chicken broth and heavy cream. Simmer for 2 minutes, until slightly thickened. (the sauce thickens more as it cools down)

Add the oil from the sun dried tomatoes jar and stir well. Add the sun dried tomatoes and stir to combine.

Add the lemon juice a little at a time and adjusting it to your tastes. Some add a bit more and some add a bit less. We used the amount listed about and it was delicious. Season with salt and pepper to taste.

Return your chicken to the pan. Pour any of the juices that are on the plate into the pan as well. Let it simmer for about 3-4 minutes, or until the chicken has been warmed up again.  This also will help thicken the sauce.

When serving place a chicken on the plate and drizzle a little sauce on it. Put the remaining sauce in a serving container and place on table for others to use if they want more.

Cheesy Rice with Bacon and Chives

4 Cups Rice, cooked according to package.
1-1/2 Cups Parmesan Cheese, freshly grated
3 TBS Butter, Unsalted
1 TBS Extra Virgin Olive Oil
3 Cups Heavy cream
1 LB Bacon, Diced, cooked and drained
Chives to taste (optional)
Salt and Pepper to taste

Start the sauce when your bacon and rice have almost finished cooking.
In saucepan add olive oil and butter. When butter has melted add heavy cream and bring to a slight boil. Add cheese and stir continually until cheese has melted. If sauce becomes too thick add a bit more heavy cream and some water. You don't want it too thick, but you don't want it too runny either so be careful when adding more cream or water.
Salt and pepper to taste.
Add in the bacon and chives (if using chives)
Place rice in large bowl and add the sauce. Stir until well combined.
Garnish with some parsley if desired.