Chicken and sun-dried tomatoes
Tender roasted chicken breast and topped with a glossy sun‑dried tomato sauce, with little potatoes and vegetables alongside, creating a rustic, summery, flavour‑packed plate
Equipment
- Roasting tin
- frying pan
Ingredients
- 4 Boneless chicken breasts
- salt and ground pepper
- 4 tbsp sun-dried tomatoes in oil
- 2 shallots (or 1 small onion) chopped
- 4 tbsp creme fraiche
- 400 ml chicken stock
Instructions
- Preheat the oven to 190c/375f/Gas 5. Season the chicken breast with salt and pepper and brush all over with the 3 tbsp. tomato oil. Place in a roasting tin, cover with foil and roast for 25 mins or until cooked through.
- In the meantime, roast some little potatoes.
- In a separate frying pan, add the shallots with a 1 tbsp. tomato oil and cook for 1 min, add the crème fraiche and stock, stir until all combined and simmer for 5 mins or until thickened.
- Slice the chicken and pour the sauce over the top, along with your potatoes and veg and serve immediately.