Dan’s Creamy Roasted Chicken with Sundried Tomatoes, Green Olives, and Goat Cheese!


We had ½ of a leftover roasted chicken in the refrigerator from the night before, so I decided to whip something up with whatever I could find in the fridge….. and this is what I came up with.  All measurements are approximate, since I didn’t really write anything down as I made it…..

Ingredients:

3 cups leftover cooked chicken rough chopped. (or about 2 skinless breasts which can be baked or sautéed)
½ cup sun dried tomatoes in oil – rough chopped, drained.
¼ cup diced green olives (kalamata olives would work fine as well, but I added the green for color)
3 TBS olive oil
3 cloves garlic, minced
1 shallot, minced
pinch red pepper flakes (optional, but essential…lol)
1 tsp Thyme
1 tsp Basil
1 cup chicken broth
1/3 – 1/2 cup half and half
¼ cup white wine
1 cup crumbled goat cheese, divided

In a medium sauté pan, heat olive oil on med-high heat till shimmering.  Add garlic and shallots, cook till just starting to brown.  Add tomatoes, olives and chicken.  Stir continuously, until chicken is warmed up.  Add chicken broth, wine, thyme, basil and red pepper flakes.  Simmer until the broth reduces – about 4 or 5 minutes.  Add cream, and 2/3 of the goat cheese, and simmer gently until sauce begins to thicken – again, about 4 or 5 minutes.

Serve over linguine, and top with remaining cheese, a small green salad, and a nice Chardonnay…….

Bon Appetit!

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