Chicken With Sun-Dried Tomato Cream Sauce
May 25, 2006 – 11:19 pm
My girlfriend is out of town and has been for several days now. I decided to be adventurous and make myself an “exotic” dinner. By “exotic”, I mean something other than leftovers or macaroni and cheese. I chose the chicken with sun-dried tomato cream sauce recipe from Epicurious.
I followed the recipe verbatim, and pardon me while I toot my own horn, but it really did turn out well. I was worried the sauce would be too runny, but it came out very nicely. It coated the chicken well without running all over the place. I had some salad and a few slices of bread with it. A scrumptious meal, if I may say so myself.
I paired it with a glass of the Barton Guestier Chardonnay 200 (which I wrote about a few weeks ago). The chardonnay was a great match for this recipe, with the heavier body cutting through the cream sauce nicely. To be honest, I haven’t found a chardonnay that fails to pair well with chicken, but I’m sure some exist.
This was my first solo attempt with an Epicurious recipe, and I was very satisfied. I will definitely go recipe hunting there again.
4 Responses to “Chicken With Sun-Dried Tomato Cream Sauce”
Looks like a nice meal!
By adam on May 28, 2006
Hi, I have just been put on a very strict diet that is supposed to completely eliviate my arthritis symptoms. On this diet, I can not have dairy of any kind, vinegar, chicken or chicken broth. I am allowed all seafoods, all oils, all vegetables, except tomatoes. I love to eat. I am quite thin so I have never had to worry about what I eat- calorie wise. I love rich cream sauces over pasta. Do you know of any sauces that would be good with pasta that do not have the above mentioned foods that I need to avoid?
I appreciate your efforts on this.
thank you
Cheryl
By cheryl on Sep 10, 2007
Hi Cheryl. I am by no means a culinary expert, but I consulted my girlfriend, who is much more knowledgeable about this than I am. We both agree, though, that “rich cream sauces” would either be cream- or cheese-based. I suppose you could look for some sort of dairy substitute. You might also want to search the Internet for vegan recipes, which might give you some ideas for how to cleverly maneuver around those undesired ingredients.
Best of luck to you.
By jjk on Sep 10, 2007
Cheryl (or anyone, for that matter)–
It’s not a cream sauce, but I’ve found this to be VERY good:
Cook your pasta.
Heat a little olive oil in a sauce pan on low heat.
Add a few cloves of finely diced garlic. Heat (still on LOW) until garlic is softened a little, being careful not to brown it.
Add a pinch or two of dried or fresh oregano. Heat just a little longer, then serve immediately over warm pasta.
A dash of lemon juice or dry white wine added at the last minute is good also, but if those are too close to vinegar, you can leave them out and it’s still great.
I found this in one of my pasta cookbooks; there’s some official Italian name for it that I can’t remember right now, but it’s amazingly easy!
By Jessi on Apr 5, 2008