Chicken leg quarters with sun dried tomato cream sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 serving Chicken Out 1/4 Dark Chicken Thigh and Leg (no skin) 3 tbsp Curry powder 2 tbsp Margarine-like spread, Country Crock, regular 3 cloves Garlic 1 cup (8 fl oz) Chicken Broth .5 cup Half and Half Cream .33 cup Sun Dried Tomatoes .25 cup Parmesan Cheese, grated 2 tbsp Basil .25 tsp crushed red chili pepper flakes (by DBEAU57) .25 tsp Thyme, fresh .25 tsp Oregano, ground 0.25 tsp Coarse Kosher Salt, Morton (by DJARTIST) .5 tsp Black Pepper (Ground) (by TIARENEE)
Heat oven to 400 degrees F.
Cook the chicken in margarine 2-3 minutes each until browned on both sides.
Place chicken in oven safe baking dish with high lip.
Add garlic and remaining herbs, salt and pepper to the skillet stirring about 1-2 minutes.
Add in chicken broth, half and half, sun dried tomatoes, parmesan, thyme, oregano and basil.
Bring to a boil and then simmer about 3-5 minutes.
Pour the mixture over the chicken in the baking dish and bake for 25-30 minutes or until internal temperature reaches 175 degrees F.
Serve garnished with fresh basil if desired.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PURKEY01.
Cook the chicken in margarine 2-3 minutes each until browned on both sides.
Place chicken in oven safe baking dish with high lip.
Add garlic and remaining herbs, salt and pepper to the skillet stirring about 1-2 minutes.
Add in chicken broth, half and half, sun dried tomatoes, parmesan, thyme, oregano and basil.
Bring to a boil and then simmer about 3-5 minutes.
Pour the mixture over the chicken in the baking dish and bake for 25-30 minutes or until internal temperature reaches 175 degrees F.
Serve garnished with fresh basil if desired.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PURKEY01.
Nutritional Info Amount Per Serving
- Calories: 310.7
- Total Fat: 16.5 g
- Cholesterol: 119.2 mg
- Sodium: 673.5 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.5 g
- Protein: 34.4 g
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