I don’t eat a lot of dairy but I do love cheese & occasionally I like to cook with cream to make a sumptuous sauce. This recipe is one of those times. Cream is very forgiving in a sauce, letting you boil it without the sauce splitting, cream brings flavors together brilliantly & satiates our palettes. This recipe for creamy sundried tomato chicken, is one of my all-time favorite one-pan meals…&…it only takes 30 minutes start to finish.
This recipe also fits quite nicely into a low carb diet. After years of trying every diet under the sun I’ve finally devised my own diet – “1 kilo a week” (I thought that sounded better than 2.2 pounds a week). That’s it, that’s what my aim is. Tired of dwelling on how much I want/need to lose, I’m focusing on one week at a time – one kilo at a time. It appears to be working. I started it on January 1st & so far I’m down two kilos & when I weigh-in on Friday, I suspect it’ll add another one to make it three kilos (or 6.6 lbs for the metrically challenged). And we’re (my hubby & I), making a cooking video series following & documenting my weight loss. It’ll be on The Fresh Aussie You Tube channel in the coming weeks. I’m really excited about sharing my journey with you. And my recipes of course.
A giant mistake made by so many of us when we finally make up our minds to lose weight is depriving ourselves. After last week’s juice fast I understand deprivation – dramatic as that might seem, try it & you’ll get what I’m on about. A juice fast is probably not something I’d attempt again in a hurry but it sure helped me appreciate good, fresh food even more than I already did. You know you’re hungry when you’re craving celery & carrot sticks. I do feel better for it & it helped me really get on track. Now I juice once a day, replacing breakfast with vegetable juice. My portion size has also reduced as I feel fuller, sooner after my juice fast. Less is more…right?!
In a nutshell I don’t eat wheat (unless it’s a special occasion); I limit dairy – I never drink milk, once in a blue moon I’ll have cream & occasionally I’ll add cheese to a recipe; I don’t eat a lot of high carb foods like white potatoes, rice, corn & other grains, & I limit sugar intake. I’m also simplifying our meals. More on that later.
Speaking of simplifying, I love this one pan creamy sundried tomato chicken recipe. Leftovers were great for my hubby to take to work for a few days, it was quick & really easy. Tonight I’m testing a recipe for my blog – roasted winter veggies & cilantro meatballs with tahini dressing – it fits in perfectly with The Fresh Aussie – 1 kilo a week diet. Watch out for that one next week. Happy Monday everyone, make this week a
good great one. Toodles for now xo.
- 2 tablespoons olive oil
- 1 1/2 lbs (680g) skinless, boneless chicken thighs (thigh fillets)
- salt & freshly ground pepper
- 1 cup diced onion
- 4 garlic cloves, minced
- 2 teaspoons crushed dried chilies (crushed red pepper)
- 1/2 teaspoon ground nutmeg
- 1/2 cup vermouth (or white wine)
- 1 cup sundried tomatoes in oil, drained & chopped
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup finely grated fresh parmesan cheese
- 1/3 cup coarsely chopped basil
- 1 tablespoon lemon juice
- 3 handfuls baby spinach leaves
- lemon wedges, basil leaves & extra grated parmesan cheese to serve
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown chicken in two batches, sprinkling with salt & pepper as it cooks; remove chicken from pan.
- Heat remaining oil in same pan over medium-high heat. Add onion & cook, stirring, about 5 minutes or until softened. Add garlic, dried chilies & nutmeg. Stir 1 minute or until fragrant.
- Add vermouth. Cook for 1 minute or until reduced by almost half.
- Return chicken to pan with tomatoes, stock & cream. Bring to boil then reduce to medium. Cook, uncovered, stirring occasionally, 6 to 8 minutes or until chicken is cooked & sauce is thickened.
- Stir in cheese, basil & lemon juice.
- Add spinach & stir until spinach is starting to wilt. Remove from heat & continue stirring until spinach is well combined. Serve with lemon wedges & parmesan cheese.