Sun-Dried Tomato Lemon Chicken

Just something I whipped up one night when staring into the fridge at what was available.

One package of boneless chicken thighs
Flour
Lemon zest
Black pepper
1 can chicken broth
3 Tablespoons lemon Juice
8 sun-dried tomato halves
Capers
Parsley (optional)
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I cut my chicken thighs into strips and dredge in flour. Pan fry in hot oil till well browned.  Slice tomatoes, measure out juice and capers. 

When chicken is well browned, add other ingredients and simmer, covered for about 15 minutes. 

Serve over hot rice or pasta. Delicious!

Cut chicken into strips.

Dredge in flour.

Drop into pan with hot oil, trying to separate them so they don't stick together.

Sprinkle with black pepper.

Sprinkle on about a teaspoon of lemon zest. Fresh is great if you have a fresh lemon around. Otherwise, use dried.

Measure out your lemon juice.

Sun-dried tomatoes. Some brands of sun-dried tomatoes are quite costly. Here you can see what I buy. This was about 2 cups of dried tomatoes, all wrapped in a deli package. I keep it in the fridge. If you buy those really expensive jarred tomatoes you really don't get much for your money. You can see I paid about $2 for this large quantity.

I took out 8 halves and sliced them julienne style. Since they are thin slices, I won't need to rehydrate them before cooking.

One last ingredient, I scooped out a big spoonful of capers. Drain away liquid.

While I've been slicing and measuring, the chicken has been browning. Chicken is fully cooked now. I can add other ingredients. Dab out any excess oil with a paper towel. You won't need it.

Add capers and tomatoes.

Add lemon juice.

Add chicken broth. I prefer low sodium and fat free broth. You don't need those things in your cooking.

Give everything a good stir.

Cover and simmer for about 15 minutes, or as long as it takes to cook your pasta or rice.

When the chicken is ready to serve, chop up a bit of fresh parsley if you have it. It adds a fresh green color and jazzes up the flavor a bit. Do this right before serving though, not ahead of time.

Stir the parsley in and serve!

Served here with rice and plum slices. Dig in!

Chicken with Artichokes and Sun-Dried Tomatoes

This is one of my FAVES! 

Baggie with flour
2 lb. cut up boneless chicken (I prefer thigh meat since it's got more flavor)
cooking oil
1/2 cup dry white wine (I'm not picky, I use a cheap chardonnay) 
3 ounces sun-dried tomatoes (if you use whole pieces, soak the day before. Or use chopped, quick to soak!)
1 can artichoke hearts, drained and cut into small-ish bites
1/3 cup lemon juice

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Shake cut up chicken in baggie with flour, coating well. Shaking off excess, place chicken into large frying pan with hot oil. Fry and stir till browned and completely cooked, no pink. 

Stir in wine, drained tomatoes (thinly sliced if you had large pieces), and artichokes. allow new ingredients to come to temperature. Stir in lemon juice. Cook 2-4 minutes and serve over hot noodles or rice. 

WAY too quick and easy and it tastes like you slaved all day!!

Enjoy!
--Marie

Chicken is already cut up and in the baggie of flour.

You'll LOVE this! I went to sprinkle pepper from my new container of course grind black pepper from Costco and the lid popped off into the pan with about 1/4 of pepper!!

Look at that! Came right off! Geez!

I spooned off the biggest puddles of pepper and left the rest. We like pepper! LOL! It sure does look nicely speckled!

After the chicken is fully cooked, add in other ingredients. In goes the wine.

Rehydrated sun-dried tomatoes.

Quartered artichoke hearts.

The lemon juice. A few last minutes to cook and it thickens up nicely and is ready to serve.

Hot bread on the side and we're ready to go! :)

Have a seat. Dinner is served.

Chicken with Sun-Dried Tomatoes

1/2 cup dried tomatoes, or 1/4 cup chopped dried tomatoes
1 cup hot water
8 skinless, boneless chicken breasts, or 10 thighs
S&P
Butter
2 large shallots, minced
1 1/3 cup whipping cream
1 cup dry white wine
1/4 teaspoon dried marjoram
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Pour hot water over sun-dried tomatoes to hydrate. Let stand while you proceed cooking. 

Slice chicken into strips, and sprinkle with a teaspoon of salt and some pepper. Cook chicken breast strips in 1/4 cup butter. If you use thighs, you don't need butter. Cook thoroughly. 

When the chicken is nearly done, drain the tomatoes. If you are using large pieces, chop them. 

Remove cooked chicken to a dish, and keep warm. If you use thighs, drain away the juices and fat. If you used breast, proceed. Add 2 Tablespoons butter to skillet, saute minced shallots till soft, stirring constantly. That should take about 2 minutes. Once they are softened, add the tomatoes, cream, wine, and marjoram. Bring to a boil, reduce heat, and cook, uncovered for 15 minutes. The sauce will thicken a bit during this time. 

Return chicken to skillet, cook uncovered for 3 minutes or until the chicken is heated throughly. 

8 servings

I'm using chopped sun-dried tomatoes. Only need 1/4 cup to make 1/2 cup once they are rehydrated. Feel free to use whatever type of dried tomatoes you can find in the store. Just aim for 1/2 cup after rehydrating. 

1/4 cup

I covered with boiling water and let sit for 10-15 minutes.

Mince the shallots.

Measure out wine...

And the cream.

Slice chicken into strips.

Cook chicken quickly until cooked thoroughly.

Remove chicken from pan once it's cooked.

I poured off the drippings and added butter and shallots.

While shallots are wilting, I drain my tomatoes into a sieve.

Add tomatoes, marjoram, cream and wine. Stir well.

Bring to a boil and reduce heat. Simmer for 15 minutes.

After 15 minutes, add back the chicken and allow to heat thoroughly.

I served over wide noodles.