Chicken with Sun Dried Tomato Mushroom Sauce

Kristi — Wed, 15 Sep 2010 01:52:27 +0000

I had one of those days when I came home from work with no idea of what I was going to make for dinner. I had defrosted some chicken breast, but had no ideas. So I grabbed my stash of “Cooking Light” magazines and paged through until I found something that looked interesting, then of course did not follow the recipe and made this

I placed the chicken breasts in a casserole dish-thusly:

Then I made a sauce (looks gross, huh?)

Its made up of these things

1 can cream of chicken soup (98% fat free)
1/4 cup chopped up sun dried tomatoes
1/2 cup chopped portabello mushrooms
1/4 cup chopped onion
1 tbsp red wine vinegar
1 tsp chopped garlic
3 slices cooked bacon-chopped
1/2 tsp sage
1/2 tsp oregeno
1/2 tsp roasted garlic red pepper spice (To be had at the soulard farmers market if you are in St. Louis)
1/2 tsp basil
3/4 cup water

Then pour the sauce over the chicken and bake at 350 for about 30 minutes

I served it with whole wheat buttered egg noodles

I think next time I will actually make on the stovetop so that I can brown the chicken and mushrooms and onions then simmer it with the sauce.

Lemon Garlic Chicken Alfredo

Kristi — Sun, 07 Feb 2010 02:46:47 +0000

Back in the days when we first moved to St. Louis (late 90′s) we used to eat at Houlihan’s a lot. They had this dish that Matthew got, he thinks it was called Tuscan Lemon Chicken. It was a breaded chicken breast and a lemony alfredo sauce. They don’t have that particular dish anymore so he requested that I try to replicate it. I had never made alfredo sauce before and I did learn a few things.

First, I made the chicken from this recipe. Then I started two sauces, the lemon garlic sauce from the same recipe as the chicken and the alfredo sauce.

The alfredo sauce ingredients

1 pint half & half
1/2 cup butter
1 1/2 cups Parmesan cheese

The procedure

Heat half and half and butter over medium-low heat and whisk to combine once the butter has melted
raise the heat to medium-high and whisk in the cheese

That is basically how you make alfredo sauce, now I make it into lemon garlic alfredo

Transfer the alfredo sauce to a tall sided container
Use and immersion blender to make it nice and smooth
Incorporate the lemon garlic sauce into the alfredo sauce in about for increments, blending well between each one

Have I mentioned that I now refer to my immersion blender as my “sauce saver”?

Return the now finished sauce to the pan.

Ladle the sauce over cooked noodles (I used linguine)

Throw the chicken on top

What I learned

1. use heavy cream instead of half and half so the heat can go higher to melt the cheese faster and make a smoother sauce

2. put the noodles in the sauce so you don’t end up with “clump o’noodles”

3. Add a little lemon zest to the chicken breading

Ugh, I’m a messy cook!

Matthew said it tasted almost exactly like the old Houlihan’s dish, so I guess Mission Accomplished!

At Home with Kristi » sauce

Chicken with Sun Dried Tomato Mushroom Sauce

Lemon Garlic Chicken Alfredo