Skillet Chicken with Creamy Sun Dried Tomato Sauce

Skillet Chicken and Creamy Sun Dried Tomato Sauce 

4-5 servings 

10 min prep, 10 min cook 

1.5 chicken boneless, skinless thighs or chicken breasts 

½ tsp salt 

Black pepper 

½ c sun dried tomatoes, strips, drained of olive oil (save the oil to cook with!) 

2 cloves garlic, minced 

½ c white wine (or chicken broth) 

3/4 c heavy cream 

1/3 c finely shredded Parmesan 

2 tsp Dijon mustard 

1 c basil leaves, packed (optional) 

Cut chicken in half horizontally to form 2 thin steaks. Sprinkle with S&P. Heat oil from sun dried tomato jar in a large skillet over high heat. Add chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm. Add garlic and cook for 15 seconds until light golden. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine. Let the wine simmer for 1 minute or so until the smell of alcohol is gone, which means it has evaporated. Mix in mustard, then add the chicken broth, cream, Parmesan, and sun dried tomatoes. Bring to simmer, then reduce heat to medium and simmer for 2-3 minutes until thickened. Stir regularly to dissolve Parmesan. Taste sauce and add more S&P if needed. Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute. Serve immediately. Great served over mashed potatoes, creamy mashed cauliflower, or pasta. Or serve with bread on the side to mop up the sauce.

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff 

Serves 4 

3 Tbsp EVOO, divided 

8 oz cremini mushrooms, sliced 

S&P 

½ c diced onion 

2 cloves garlic 

1 lb ground beef 

2 tsp paprika 

3-4 c low sodium beef broth (maybe less) 

8 oz dry rotini 

Dollop of tomato paste or catsup 

½ c sour cream 

fresh parsley, for serving 

Heat 1 Tbsp of the EVOO over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with S&P, then remove from the pot into a bowl and set aside. Heat the remaining 2 Tbsp of EVOO in the same pot. Add the onion, season with S&P, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to continue. Pour the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms, adding a dollop of tomato paste or catsup. Stir well, then add sour cream. Serve topped with fresh parsley.