Braised chicken in sun-dried tomato cream from Epicurious by Bon Appetit

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Recipe can be doubled.

  • Rinshin on August 20, 2018

    Quick and easy but for me lacking in taste even after removing the chicken and reducing the sauce by half to concentrate the sauce.

  • mfto on October 02, 2015

    This is a quick/easy/delicious recipe for 2. My husband had bought huge (in my opinion) boneless/skinless chick breasts but was able to cut one half breast in half horizontally. That was perfect. This is a 1997 recipe when cream was not such a no-no. According to my bookmarks, I made this years ago but don't remember it. The commenters at Epicurious recommend at least doubling the sauce. I did not and there was no need. I did change directions a little by adding the garlic around the browned chicken and sautéing briefly before adding the wine and reducing it by half before adding the cream and tomatoes. Yes, I really did use cream but think you could easily sub half and half. Also the commenters warned to braise longer than 3 mins and I did increase to 15 mins. Probably 10 mins would do but no harm done that I could tell. I added the fresh basil after plating the chicken and sauce. My husband loved the dish but it won't be served often.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.