Welcome to Friday Feast!
My apologies for the lack of recipes in February. Between celebrating my 40th wedding anniversary and tending to a family member who had surgery, there was little time to create and/or share anything new in the tavern.
As we are now in the month of March, my thoughts drift toward recipes with an Irish twist. Yet I couldn’t resist sharing this delicious chicken recipe. And I’m going to warn you right now this recipe is decadent and high in calories. So plan on an extra walk, yoga stretch, bike ride, or whatever form of exercise you do to burn off those extra calories. It's so worth it!
My knight asks for this meal about twice a year, so we ended February with a rich and utterly perfect meal with a glass of red wine.
Chicken with Sun-dried Tomatoes and Basil
1lb package of boneless and skinless chicken thighs
Salt and Italian Seasoning
2-8.5oz. jars sun-dried tomatoes
2 gloves of garlic, chopped
1/4 teaspoon red pepper flakes
1-10oz. can cream of mushroom soup
1 ½ cup of half and half
½ cup of grated parmesan cheese
Fresh chopped basil
Season chicken thighs with salt and Italian seasoning.
In a large skillet, stir in one jar of the sun-dried tomatoes with oil and the garlic. Heat for 1 minute.
Add the season chicken and cook for 5-6 minutes on each side to brown. Remove chicken to a plate and cover with foil.
Reduce the heat. Drain the other jar of sun-dried tomatoes and add the tomatoes to the pan. Stir in the cream of mushroom soup, red pepper flakes, half and half, and Parmesan cheese until combined.
Heat over low for 3 minutes, stirring constantly.
Add the chicken back into the pan. Cover and cook on low for 7-8 minutes until the sauce has thickened, and chicken is thoroughly cooked.
Sprinkle chopped basil over the dish and serve with your choice of pasta. Our favorite is Capellini pasta.