Onion and Garlic Chicken with Sun-dried Tomatoes By Tamera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.50 tbsp Butter, salted 0.25 tsp Garlic powder 1 tsp Oregano, ground 1 tbsp Parsley, dried 4 clove Garlic 1 small Onions, raw 0.33 cup Sun Dried Tomatoes 15 Corn Starch 2 tbsp Extra Virgin Olive Oil 2 oz Holland House Cooking White Wine 0.25 tsp Kosher Salt 16 oz Smart Chicken Organic Boneless Skinless Chicken Breast 1 tsp Lemon Juice 'Real Lemon' 100% juice 0.25 tsp Basil, sweet, dried - Frontier 0.50 cup Water, Filtered 10grams or 1 Tbsp Tomato Paste
Prepare all ingredients:
Cut chicken in slices so they are about 1/3 of an inch thick. (I just slice the breasts to make smaller one ounce or so pieces)
Place the chicken on a board or plate and season with salt (to taste), oregano, basil, scant garlic powder and parsley.
Slice onion and place in bowl.
Mince garlic and place in bowl.
Mince sun-dried tomatoes and place in bowl.
Measure out 2 Tbsp cooking wine.
(Start boiling water if you plan to blanch a vegetable for your side)
Make the sauce by adding water to measuring cup. Add tomato paste, lemon juice, (chicken bullion optional if you use it only use about 1/4 tsp), and corn starch.
Start Cooking!
Add olive oil to fry pan on medium high heat. Add about 1 TBSP of the garlic and add the chicken and fry one side about 3-5 minutes and it no longer sticks to the pan. Remember not to have the pan too hot so it burns, keep watch and too low it will boil and you don't want that!
Fry both sides so they are golden brown and make sure chicken is almost or completely done through.
Remove it from the heat and take the chicken out of pan and place on warmer or in covered plate to keep warm.
Place the fry pan back on the little lower than medium heat. Add the onion and garlic. If the pan is getting over heated and burning, add the butter here and reduce the heat. Cook the onion and garlic until fork tender about 5-6 minutes. Add the sun-dried tomatoes and cooking wine.
Cook off the alcohol from the wine.
Add the sauce and stir until a little thick. You don't want it too thick so don't over use the corn starch.
Add the chick back to the pan on top of the onion mixture.
Reduce heat to slow simmer and cover and cook about 5 minutes. The sauce will thicken up and flavors will blend.
Blanch the vegetables of your choice about 3 minutes.
Serve and enjoy. It's great with just a hint of Parmesan cheese to garnish. Enjoy!
Serving Size: 3 - 3.5 ounces of chicken with about 3-4 ounces of onion garlic sauce
Cut chicken in slices so they are about 1/3 of an inch thick. (I just slice the breasts to make smaller one ounce or so pieces)
Place the chicken on a board or plate and season with salt (to taste), oregano, basil, scant garlic powder and parsley.
Slice onion and place in bowl.
Mince garlic and place in bowl.
Mince sun-dried tomatoes and place in bowl.
Measure out 2 Tbsp cooking wine.
(Start boiling water if you plan to blanch a vegetable for your side)
Make the sauce by adding water to measuring cup. Add tomato paste, lemon juice, (chicken bullion optional if you use it only use about 1/4 tsp), and corn starch.
Start Cooking!
Add olive oil to fry pan on medium high heat. Add about 1 TBSP of the garlic and add the chicken and fry one side about 3-5 minutes and it no longer sticks to the pan. Remember not to have the pan too hot so it burns, keep watch and too low it will boil and you don't want that!
Fry both sides so they are golden brown and make sure chicken is almost or completely done through.
Remove it from the heat and take the chicken out of pan and place on warmer or in covered plate to keep warm.
Place the fry pan back on the little lower than medium heat. Add the onion and garlic. If the pan is getting over heated and burning, add the butter here and reduce the heat. Cook the onion and garlic until fork tender about 5-6 minutes. Add the sun-dried tomatoes and cooking wine.
Cook off the alcohol from the wine.
Add the sauce and stir until a little thick. You don't want it too thick so don't over use the corn starch.
Add the chick back to the pan on top of the onion mixture.
Reduce heat to slow simmer and cover and cook about 5 minutes. The sauce will thicken up and flavors will blend.
Blanch the vegetables of your choice about 3 minutes.
Serve and enjoy. It's great with just a hint of Parmesan cheese to garnish. Enjoy!
Serving Size: 3 - 3.5 ounces of chicken with about 3-4 ounces of onion garlic sauce
Nutritional Info Amount Per Serving
- Calories: 238.3
- Total Fat: 9.7 g
- Cholesterol: 58.9 mg
- Sodium: 441.4 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.4 g
- Protein: 27.3 g
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