Yes, this was a cleaning out the fridge supper Sunday evening. I was shocked how good it turned out so it just a had to get written! Some of my best food is unplanned and just thrown together. I don't know how it happens, it just does. I can spend ages planning a new recipe, dinner, dessert, or whatever and the end result is, flop. Okay, not always but at times. Then I am running around the kitchen with a trail of disaster and a delicious dinner turns up on a plate.
What makes this dish so great is the sun dried tomatoes. They have such a distinct flavour and added to the cream sauce, just delicious.
Note: I used thin wild asparagus in this recipe. If you are cooking with thick asparagus, allow for a longer cooking time otherwise the asparagus will be hard. Also, if you don't have thin cut chicken fillets, just use two chicken breast and cut them in half through the middle.
Sun dried tomatoes add a great flavour to any dish. I prefer the flavour of the ones packed in oil rather than the dried ones. You can use the dried kind for this recipes as well. If doing so, use a little extra olive oil in the cooking. If you happen to grow your own tomatoes & like preserving, they are not difficult to make on your own. I am hoping to get a post up about that in the next month once my tomatoes are fully gown and ripened. So, stay tuned.
We served this with Leek & Lemon Quinoa, recipe to follow. It was a great combination of flavours. This chicken & sauce would also go well over pasta or couscous.
Sun Dried Tomato & Asparagus Chicken
Serves 4 / Prep time: 15 minutes / Cook time: 20 minutes
4 Chicken fillets, 1/2 inch thick each
Bunch of thin asparagus, ends trimmed and cut into 3 inch pieces
1 jar of sun dried tomatoes, packed in oil
1 Cup/240 ml cooking cream
1/2 Cup/120 ml chicken stock
2 Garlic cloves, crushed
Small bunch of fresh chopped basil
1 Teaspoon sea salt
2 Tablespoons olive oil
Drain the sun dried tomatoes and reserve about 2 tablespoon of the oil. Chop the tomatoes.
In a large skillet set over medium to high heat, add the olive oil, garlic and asparagus. Cook for 5-7 minutes, stirring occasionally and add the sun dried tomatoes. Cook for a further 2 minutes and remove from pan. In reserved pan set over high heat add reserved oil from sun dried tomatoes and the chicken. Cook each side for approximately 2 minutes and remove from pan. In the same reserved skillet, add the vegetables back to the pan along with the cream. Stir rapidly and bring to a boil, add the stock and reduce heat to medium. Add the chicken, basil and salt. Stir well, cover and leave to cook for a further 7 minutes. Remove from heat. Ready to serve.
Click the downloadable link below to print recipe!
You might also like to try.....
Follow on Social Media
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
Search for your favourite recipes here!
Everything Mini Cheesecake