Aleah Hayes - The City Kitch

CulinaryCarrie's picture

Aug. 28, 2014

The City Kitch Kids Camp for Teens and Tweens featuring Aleah Hayes making pan seared chicken with garlic and sundried tomato pan sauce.


Flour 1/2 Cup (8 tbs)
Salt and pepper 1 Pinch
Chicken breast 24 Ounce (4 chicken breast)
Olive oil 2 Tablespoon
For the sauce
Sundried tomatoes 1/4 Ounce
Chicken stock 1 Cup (16 tbs)
Roasted garlic 3 Clove (15 gm) (2
Heavy cream 2 Tablespoon



In a shallow plate, place the flour and season with salt and pepper.

Dredge the chicken breast with flour mixture on both sides.

Heat a wide pan, and add in the olive oil. Place the chicken breast and brown from both sides. Take out the chicken breast and place in a plate.

In the same pan, pour in the chicken stock and add in the sundried tomatoes, followed by the roasted garlic and stir well.

Stir in the heavy cream and mix well. Cook until sauce is reduced a bit.

Add in the chicken and simmer for a few minutes.


Serve the chicken with steamed rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 390Calories from Fat 127

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 289 mg12.04%

Total Carbohydrates 18 g6%

Dietary Fiber %

Sugars 1 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet