Savory Chicken Casserole with Sun-Dried Tomatoes
- 500 g (1.1 lb) boneless chicken breasts, diced
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 g) unsalted butter
- 1 garlic clove, minced
- 125 g (1 cup) sun-dried tomatoes in oil, drained and sliced
- 2 cups (480 ml) chicken broth
- 2 tbsp (30 ml) concentrated beef broth paste
- 1 cup (240 ml) heavy cream (15% fat)
- 2 tbsp (25 g) all-purpose flour
- 200 g (7 oz) chanterelle-flavored goat cheese
- 3 tbsp (12 g) chopped fresh parsley
- 1 tsp (6 g) salt
- 2 tsp (4 g) white pepper
1. Season diced chicken with soy sauce and let sit for 10 minutes
2. Melt butter in a large skillet over medium heat. Add chicken and sauté until golden and just cooked through, about 6–8 minutes. Add minced garlic during the last 30 seconds and stir. Remove chicken and set aside
3. In the same skillet, combine chicken broth, beef broth paste, and heavy cream. Bring to a boil, then reduce to a simmer for 5 minutes
4. In a small bowl, mix flour with 2 tablespoons of warm cream to form a smooth slurry. Whisk into the simmering liquid and cook for 3 minutes, stirring constantly, until sauce thickens
5. Stir in sun-dried tomatoes, goat cheese, and parsley. Let cheese melt into the sauce, stirring gently
6. Return chicken to the skillet and simmer for 2–3 minutes to reheat and blend flavors
7. Season with salt and white pepper to taste. Serve immediately with steamed rice and fresh spinach
- large saucepan
- whisk
- small bowl
- cutting board
- sharp knife
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