Chicken A La Shannon
Creamy Chicken A La Shannon features tender chicken with sun-dried tomatoes and Parmesan, infused with garlic and red peppers for a flavorful, comforting meal perfect for any occasion.
Ingredients
Instructions
- Melt butter and olive oil in a large skillet.
- Saute sliced leeks or onions with crushed hot red peppers, salt, and pepper until fragrant.
- Add chicken quarters and saute until cooked through, about 10 minutes.
- Reduce heat; add softened sun-dried tomatoes to the skillet.
- Pour in half and half and stir to combine.
- Serve over cooked pasta and sprinkle with Parmesan cheese.
Tips & Substitutions
For extra flavor, consider marinating the chicken in olive oil, garlic, and herbs before cooking. If you prefer a milder dish, reduce the amount of crushed hot red peppers or substitute with sweet paprika. You can use fresh tomatoes instead of sun-dried tomatoes for a lighter version, or even incorporate some spinach for added nutrition.
Serving Suggestions
Serve Chicken A La Shannon over your choice of pasta, such as fettuccine or penne, to soak up the delicious sauce. A side of garlic bread or a fresh green salad pairs wonderfully with this dish. For a complete Mediterranean meal, consider serving it alongside a Chilled Avocado And Cucumber Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, simply warm it in a skillet over low heat, adding a splash of water or broth to keep the dish moist. Alternatively, you can microwave it in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken A La Shannon contains roughly 598 calories, with 6g protein, 8g carbohydrates, and 61g fat. It is a good source of protein (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 783mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used in place of breasts for a juicier result. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through. Ensure they reach an internal temperature of 165°F for safety.
What can I substitute for half and half?
If you don't have half and half, you can create your own by mixing equal parts of heavy cream and milk. Alternatively, using whole milk will result in a lighter sauce, though it may not be as creamy.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance and store it in the refrigerator. Just reheat gently before serving and add fresh Parmesan cheese just before serving to maintain its flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).