CHICKEN WITH SUNDRIED TOMATOES IN CREAM SAUCE (Low salt!) #Recipe by @KorinaMossAuthor

 

This is a yummy one, like a cousin of chicken marsala! You can make it low salt, as my recipe shows, or you can up the salt level by using regular instead of no-salt ingredients. I found it delicious as is, but I'm also used to eating less salt in my food. You can use wine OR chicken stock -- I show both in my ingredients list, but I only used the chicken stock. I used 2 chicken breast fillets, so this gave me leftovers, or it will serve 2. You can easily double the recipe. You can also double the broth & cream if you want a saucier version. 

Ingredients: 

2 chicken breast fillets (you can pound the chicken if you prefer it that way)

Mrs. Dash (Everything But the Salt or regular Mrs. Dash) or salt, pepper, and garlic powder to taste

1/4 cup sundried tomatoes packed in oil (look for no salt added), chopped. Reserve 1/2 Tbl oil from jar

1/4 cup onion or shallots, chopped (or more to your liking)

3 large mushrooms (or more to your liking. You can substitute spinach if you don't like mushrooms)

1 clove garlic, minced

1/2 cup chicken broth/stock (unsalted) or white wine

1/2 cup heavy cream (or half and half or milk if you want it low fat)

fresh parsley (optional) 

Directions:

Sprinkle chicken with Mrs. Dash. 

Heat 1/2 TBL of the sundried tomato oil in large skillet on medium heat.

Add chicken and brown on both sides, cooking all the way through.

While chicken is cooking, chop onion, mushrooms, garlic, and sundried tomatoes. 

Remove chicken from skillet and set it on a plate to the side. Add onions, mushrooms, and sundried tomatoes to the pan and heat (reserve the garlic). Stir and heat for a minute or so, then add garlic. (I find garlic tends to burn easily, which is why I wait to add it.) 

Add wine or chicken stock/broth to the pan.

Cook for another couple of minutes until some of the liquid has evaporated. 

Stream in the cream.

Simmer for about 2 minutes. Add more Mrs. Dash/salt/pepper to taste. Add the chicken back to the pan and heat through, coating with the sauce. Add parsley. 

Transfer to a plate, being sure to coat the chicken with the sauce. Serve over noodles or mashed potatoes (or spaghetti squash, as I did). Enjoy!

Readers: What would you serve with this? 

Case of the Bleus

What in the bleu blazes is happening in Yarrow Glen now?

Cheesemongers from across the Northwest have come to the Sonoma Valley for the Northwest Cheese Invitational. As owner of the local cheese shop, Curds & Whey, Willa Bauer loves it. The event showcases custom cheese creations, and it’s the perfect time to gather with old colleagues to honor her former boss, the late and grate cheese legend, Max Dumas. He was famous for journeying into the wild bleu yonder to where he aged his award-winning custom Church Bleu. Only Max knew the recipe and location to his beloved cheese, and many are eager to have these revealed at his will reading.

But instead of naming someone to inherit his cheese and its secrets, Max stuns everyone with one cryptic clue. When a fellow cheesemonger dies under mysterious circumstances––the woman they all thought would get the secrets to Max's prized possession––everyone falls under suspicion. Willa adores Church Bleu as much as the next cheese connoisseur, but it’s not to die for. Is a killer trying to get away with murder...and the cheese?

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and current nominee for Best Contemporary Novel, Case of the Bleus. Her books have been featured in PARADE Magazine, Woman’s World Magazine, AARP Magazine, and Fresh Fiction. For the past several years, Korina has been on her own Eat, Pray, Love journey, which seems to have stalled at the Eat phase. You can find more about Korina and her books at www.korinamossauthor.com.

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