I decided to revisit this recipe for Sun-Dried Tomato Crusted Chicken with Sunny Butter Sauce, the weather was perfect outside. David and I even took selfies on the deck.
As you know I’ve been revisiting recipes and recreating some of my older blog posts. I get excited about revisiting the recipes, but it seems like every time I redo one the sun is nowhere to be found. I touched on this subject in yesterday’s post. I don’t get what has been going on with the weather this summer, but we’ve had one of the wettest summers I can remember. We’ve desperately have been trying to grow grass or any kind of vegetation on our desert dry front hill in front of our house for the past three years. On the upside, this summer it is actually trying to green up (fingers crossed).
But, by the time the dish was completed and ready for photos, this is what the sun looked like.
What is the deal? (sigh)
Regardless of the sunshine, here is a great recipe if you want something easy, that looks and sounds gourmet in a short amount of time.
Here’s how I made it:
Preheat oven to 375 degrees F.
Slice each breast in half lengthwise and pound to approximately ½-inch thick.
Season the chicken directly with salt and pepper. Place the breadcrumbs, sun-dried tomatoes and garlic in a food processor and pulse.
Make a breading station: Place flour in shallow bowl.
Mix eggs and water in a third shallow bowl.
Dredge both sides of chicken in flour, then egg mixture, then crumb mixture. Pat crumb mixture into both sides of chicken and place on a plate.
Heat oil, in an oven proof skillet, over medium-high heat. Saute chicken for about 3 minutes on one side.
Flip it over, then place in oven.
Bake in the oven for 8-10 minutes, or until cooked through. (This will depend on how thin you pounded your chicken)
Let rest for 5 minutes before serving. Meanwhile, make the Sunny Butter Sauce.
Boil wine in a skillet until reduced by half.
Add capers and lemon juice, boil 1 min. Reduce heat to low.
Whisk in butter one piece at a time, stirring constantly. As each melts, add another.
Stir in tomatoes and parsley.
To plate the chicken, drizzle with sunny butter sauce.
It pairs well with Mediterranean Couscous and/or Oven Roasted Asparagus and the same white wine you pouring into the pan.
It doesn’t matter if it is raining or not, this dish is always sunny!
Sun-Dried Tomato Crusted Chicken With Sunny Butter Sauce
Ingredients
Sun-Dried Tomato Crusted Chicken
- 2 boneless skinless chicken breasts halves
- Kosher salt and freshly cracked black pepper to taste
- 2 cups plain breadcrumbs
- ½ cup sun-dried tomatoes sliced
- 4 garlic cloves minced
- ½ cup all-purpose flour
- 2 eggs
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil
Sunny Butter Sauce
- 1 cup dry white wine
- 2 tablespoons capers crushed
- 2 tablespoons fresh lemon juice
- ½ cup cold unsalted butter thinly sliced
- ¼ cup sun-dried tomatoes sliced
- ½ cup fresh parsley chopped
Instructions
Sun-Dried Tomato Crusted Chicken
- Preheat oven to 375 degrees F.
- Slice each breast in half lengthwise and pound to approximately ½-inch thick.
- Season the chicken directly with salt and pepper.
- Place the breadcrumbs, sun-dried tomatoes and garlic in a food processor and pulse.
- Make a breading station: Place flour in shallow bowl.
- Mix eggs and water in a third shallow bowl.
- Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
- Pat crumb mixture into both sides of chicken and place on a plate.
- Heat oil, in an oven proof skillet, over medium-high heat. Saute chicken for about 3 minutes on one side. Flip it over, then place in oven. Bake in the oven for 8 to 10 minutes, or until cooked through, depending on the thickness of the chicken.
- Let rest for 5 minutes while making the Sunny Butter Sauce before serving.
Sunny Butter Sauce
- Boil wine in a skillet until reduced by half.
- Add capers and lemon juice, boil 1 min. Reduce heat to low.
- Whisk in butter one piece at a time, stirring constantly. As each melts, add another.
- Stir in tomatoes and parsley.
- To plate the chicken, drizzle with sunny butter sauce.
Notes
Nutrition
Colleen says
Looks so yummy!!! Even on a dark and cloudy day!!!
Dana @ IveGotCake says
Meh – who cares if there’s no sun when you got something this yummy.
Worth making and definitely worth sharing.
The two of you are so cute together too, your little cheeks all pushed together like that, heehee 😀
xx
The Mountain Kitchen says
LOL! Thank you, Love!
Cheryl "Cheffie Cooks" Wiser says
I am sending sun up to you Deb and David, okay!!! We have plenty down here to share. Have a wonderful 4th!
The Mountain Kitchen says
Thanks, Cheryl! Another rainy day and possibly 3 day weekend too… 🙁
Anna Buckley says
Perfect name Debbie and it looks really delicious. Don’t you just love it when you decide to cook and eat outside and those heavy clouds appear! Here in Melbourne we are barely tolerating the dull grey winter…your little bit of sunshine brightened my day x
The Mountain Kitchen says
Glad I was able to brighten your day!
Annie says
Finally got to reading this post after I saw on Instagram – looks delish! I will definitely be making this – sun-dried tomatoes are my fave. And, Debbie, we have just had the worst weather too! Chicago was 57 degrees yesterday – JULY 2nd! Oye! Maybe we’ll have a long summer? Here’s to hoping we get some more sunny shots! 🙂
The Mountain Kitchen says
Yuck! 57? We were only about 75 yesterday (July 3rd) with rain woke up to rain again this morning.
You’ll love this recipe, Annie. Happy 4th!!
Janet says
Super, yummy! Bingo!
The Mountain Kitchen says
Thank you Janet!
Janet says
This is the recipe where I found your wonderful site. This recipe is perfect blend of flavors. I plan on making it this week again.
Kathy Capecci says
This is the best chicken ever…a little labor intensive but well worth the effort!
The Mountain Kitchen says
I find that a lot of labor intensive recipes are the best. Thanks Kathy, I’m so glad you enjoyed the chicken!