Chicken with Sun-Dried Tomato Cream Sauce

Gluten free


  • 8 Chicken thighs, bone-in skin-on


  • 1/4 tsp Basil, dried
  • 1/4 cup Basil, leaves
  • 3 cloves Garlic
  • 1/4 tsp Oregano, dried
  • 1/4 tsp Thyme, dried

Canned Goods

  • 1 cup Chicken broth

Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes

Oils & Vinegars

  • 1/3 cup Sun dried tomatoes in olive oil


  • 3 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan

  • Preheat oven to 400 degrees F.
  • Season chicken thighs with salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  • Serve immediately, garnished with basil, if desired.

Brett & Janice Stompro

What a Great Tuna Salad!

(Serves about 4)


2 (5 ounce) cans no-salt-added solid white tuna in water, drained very well
¼ red onion, finely diced
3 ribs celery, finely diced
2 tablespoons fresh dill, finely chopped
¼ cup plus 1 tablespoon real mayonnaise
¼ teaspoon salt, plus an extra pinch
½ teaspoon freshly cracked black pepper
½ teaspoon yellow mustard
½ teaspoon lemon zest


-In a medium bowl, combine the well-drained tuna with the remainder of the ingredients, and mix well; keep refrigerated until ready to serve.

*Great served on toasted baguette or whole-grain bread, with crackers or over crisp greens.

For a special touch, follow recipe except use 3/4 plain Greek yogurt and 1/4 mayo ratio. Also add a few dashes of Sriracha.


Brett & Janice Stompro


Recipes for Research Copyright © - 2014 - Janice Stompro