Chicken in Sun Dried Tomato Sauce with Sweet Mashed Potatoes
Prep Time: 10 minutes
Cook Time: 25 minutes
INGREDIENTS FOR CHICKEN AND SAUCE
Chicken Thighs 6-8 (I use skin on and bone-in for extra flavor, BUT it is healthier to use skinless and boneless obv)
Jar of Sun Dried tomatoes Julienne Cut (I found it in the Italian section of the grocery, it’s 7oz)
½ cup of half and half (or if calories aren’t a biggie, do heavy whipping cream, it’ll make the sauce thicker and nummier)
1 tbsp fresh garlic
Fresh Basil (you can get one of those small packs that have 3-5 leaves)
½ batch of Fresh Parsley (dried is fine, too, I’m partial to fresh parsley)
2 tbsp unsalted butter
1 cup of unsalted chicken broth
1 Tbsp Dried oregano
Pink Himalayan Sea salt and crushed black pepper to taste .
Parmesan Cheese optional.
CHICKEN AND SAUCE: DIRECTIONS
In a large pan set to medium heat throw your butter in, once melted add your chicken. Cook 5-7 minutes on each side. Remove and set on a plate. Add the remaining ingredients. Cook 5-7 minutes on a low boil to thicken. Add chicken back in and let cook together another 5-10 minutes.
INGREDIENTS FOR POTATOES:
3 LARGE SWEET POTATOES
1 RUSSETT POTATO
½ TBSP GARLIC POWDER
2 TBSP UNSALTED BUTTER
1 CUP MILK OF CHOICE (I USUALLY USE UNSWEETNED COCONUT MILK)
1 TBSP PINK HIMAYLAN SEA SALT
FRESH CRACKED BLACK PEPPER TO TASTE
½ BATCH FRESH PARSLEY (I used the other half from the soup recipe)
Boil potatoes or microwave until soft and able to fall apart by pushing on. Add to blender or food processor with remaining ingredients. Taste. If you think something is missing add extra, you’ll know what you like.
PORTION IS EVERYTHING.
***Do you want more recipes like this one? Check out this recipe – Hannah’s Italian Soup