One of my favorite ways to create new recipes is to stare into a somewhat empty fridge and figure out how to use the random ingredients found inside. That’s what I did tonight, and it was one of my best half-empty fridge creations yet! I’m calling it: Sun-dried Tomato and Lemon Chicken.
This was beautiful enough to make for a dinner party or significant other, but is simple enough to make any night of the week! It would be really easy to switch out the tarragon I used in this dish with any other herb, too, and really make it your own.
This would be great on top of some spaghetti squash or spiraled veggie. We simply served ours with some roasted beets and crispy Brussels sprout chips on the side. NOM
Here’s how you can make this in your kitchen (serves 2):
- 1 chicken breast, sliced in half lengthwise to form two thin cutlets
- 1 tbsp olive oil
- 1 clove garlic
- 1 cup hot water or chicken broth
- juice of one lemon
- salt and pepper, to taste
- 1/2 cup sun-dried tomatoes, prepared and chopped
- 1/2 tbsp fresh tarragon, chopped
- 1 tsp arrowroot powder (dissolved in 1 tsp water)
- 1 tbsp grass-fed butter (or ghee)
1. In a medium saute pan over medium-high heat, heat the olive oil. Add the two chicken breast halves to the pan and sauté until cooked through, about 5 minutes on each side. Remove the chicken from the pan and set aside.
2. While the chicken is cooking, prepare the sun-dried tomatoes. I buy the kind that are completely dry and come in a plastic bag (not the kind packed in oil). To soften the tomatoes, soak them in the 1 cup of hot water or broth. After about 10 minutes, remove them from the liquid (but keep the liquid, which should now be red) and chop.
3 Add the garlic to the same pan in which you cooked the chicken and cook, stirring, until fragrant, about 1 minute. Add the water or broth used to soak the tomatoes to the pan. Add in the lemon juice, salt and pepper and bring to a boil. Cook until the mixture reduces by about a third, about 3-5 minutes.
4. Add the sun-dried tomatoes and chopped tarragon to the sauce and stir to combine. Add the arrowroot powder (dissolved in water) to the sauce and stir to combine fully. The sauce should begin to thicken immediately. Once the sauce has reached your desired thickness, stir in 1 tbsp butter.
5. Reduce the heat on the pan to medium-low, add the chicken breasts back into the pan with the sauce and cook for an additional 1 minute. Serve the chicken with the sauce poured on top.
6. Eat and enjoy!
This would be great with basil, with some mushrooms or greens added in, or paired with some spaghetti squash. We had a bit of sauce left over, and I think it will also be great on eggs or stirred into a hollandaise sauce this weekend!
Let me know if you try this recipe!