Bombay House Chicken Tiki Masala

One of my favorite restaurants in Provo, Utah is Bombay House. Their Indian food is just amazing. Since I live in IL and don't get to Provo too often, I wanted to try and make a replicate. This is pretty good for homemade Indian!

 Ingredients

1 1/2 Lbs chicken breast, chopped into bite size pieces

(Marinade)

1 cup plain yoghurt

2 Tbsp lemon juice

2 tsp cumin

2 tsp red pepper

2 tsp black pepper

1 tsp cinnamon

1 tsp salt

1 tsp ground ginger

(sauce)

1 Tbsp unsalted butter

2 garlic cloves, minced

1 jalapeño, minced

2 tsp ground coriander

1 tsp cumin

1 tsp paprika

1 tsp garam masala

1/2 tsp salt

1 can (8oz) tomato sauce

1 c heavy whipping cream

 1/4 cup cilantro

Directions

Cut chicken into 1 inch cubes, place in freezer bag. Mix together marinade ingredients and place in bag. Refrigerate for 2 hours. Remove chicken from marinade, into a deep saute pan and cook for 5-10 minutes (until chicken is cooked through). You can also BBQ the chicken for a delicious smokey flavor. Melt butter in a saute pan, add jalepeno and garlic, cook for 2 minutes until fragrant. Add spices, stir to make a paste. Add tomato sauce and stir to combine. Let simmer for 15 minutes. Add heavy whipping cream (up to 2 cups if you want it to be less spicy). Let cook for another 5 minutes. Add chicken, mix together. Top with cilantro and serve over white jasmin rice with naan.  

Butternut Squash Ravioli with a Brown Butter Sauce

I love Butternut Squash Ravioli. I wanted a light and yummy sauce to go with them, so I found this one that fit the bill.

Browned Butter, Sage and Walnut Sauce -
1/2 stick plus 2 tablespoons salted butter
2 cloves garlic, minced
1/2 cup raw walnuts, some chopped, some left whole
About 20 fresh sage leaves
More romano cheese, for garnish

While your pasta is cooking, melt 2 tablespoons butter in a pan over medium low heat.  Add in the minced garlic and let it cook until softened and some of the pieces are just starting to turn golden.  Remove the softened garlic and set aside for now.  Put the rest of the butter in the pan, add in the sage leaves and walnuts, and cook over low heat, stirring now and then, until the butter has browned and the sage leaves are crisp and intoxicatingly fragrant.  Remove from heat and stir in the softened garlic now.

To serve, place some ravioli in a bowl or on a plate, spoon some of the browned butter, sage and walnut sauce over the top, and top with shaved romano or parmesan.

Greek Chicken and Potatoes

We live across from Greektown in Chicago, so one of our favorite quick and easy dinners includes choosing one of the 15 Greek restaurants to eat at. My husband's favorite item on the menu is Greek Potatoes, and I've told him I would try and figure out how to make them myself. Well, I think I've done just that.

Can't wait to make this recipe again!

Potatoes:
8 large golden potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 large carrots
1 yellow onion
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup chicken broth (or water + chicken bouillon) 
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of, to 1 1/2
sea salt
fresh coarse ground black pepper


Chicken:
4 chicken breasts
1 tablespoon minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese

Directions:

Preheat oven to 420°F (I would suggest spraying your pan with PAM). Then, put the potatoes, carrots, onion, garlic, oil and chicken broth into a baking pan large enough to hold them. Season generously with sea salt and black pepper and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. Bake for 40 minutes.


While your potatoes are baking, prepare the chicken. Slice 2 chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide. Cook spinach in garlic and oil on top of stove until done. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!). Distribute spinach mixture onto each chicken breast. (You may have some leftover). Wrap chicken around mixture (kinda like a taco) and secure with a toothpick. 

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry. Add chicken into/onto potatoes, and pop back into oven to brown other side of potatoes. This will take about another 30-40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious.

How the Grinch Stole Christmas themed Dinner

Friday night movie night is our kids most FAVORITE weekly activity.  Usually we order or make pizza have a carpet picnic and watch a movie together as a family.  This week Marc and I had decided to watch How the Grinch Stole Christmas.  I thought it would be so fun to have a dinner to go along with the movie.   I made  Roast Beast Sandwiches, Who Pudding, Who Hash, Grinch Punch and Mount Crumpit Cupcakes.  Here are some recipes I used.  I think this will be a great tradition for our family.  Next year I would like to add on, maybe create a more whimsical dessert...The possibilities are endless!

Roast Beast Sandwiches

Ingredients

1 2-4 pound roast

1 package onion soup mix

1 bottle Weber Original BBQ Sauce

Provolone Cheese

Pretzel buns or other desired sandwich roll

Combine roast, soup mix and half bottle of BBQ sauce in a crock pot.  Cook on low for 6-8 hours.  Slice pretzel buns in half, top on side with cheese and place under broiler until cheese is melted.  Pile the roast beast on and ENJOY!

Who Pudding
*From the official Dr. Seuss website

Ingredients
2/3 cup long-grain (not converted) rice
3 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 teaspoon salt
4 eggs, separated
1/8 cup of red and green M&M’s

What You’ll Need
double boiler, medium-size mixing bowls, small-size mixing bowl, wire whisk, deep serving dish.
1. With the help of an adult, combine rice and milk in top of double boiler. Cover and cook over simmering water for 30
minutes or until rice is tender.
2. Preheat oven to 325º F. Beat egg yolks with a wire whisk until frothy. Stir 3/4 cup sugar, vanilla, butter, salt, and egg
yolks into warm rice mixture. Mix well.
3. Grease a shallow baking dish. Pour in pudding. Bake for 35-40 minutes.
4. Remove from oven and let cool on a wire rack for 10 minutes.
5. Refrigerate overnight or for at least 8 hours. Top with red and green M&M’s before serving


Who Hash
*Adapted from Food.Com

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1-2 teaspoons garlic salt
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.  Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Grinch Punch

1 tub Lime Sherbet
1 2 liter bottle Sprite

Butternut Squash-Carrot Soup

I made this soup for Christmas last year, I am hoping that it will become a holiday tradition.  This is Miss C's most FAVORITE soup.

Adapted from Williams-Sonoma

Ingredients:

• 1 large butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 Tbs. plus 1 tsp. olive oil
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 1 large yellow onion, thinly sliced
• 1 large Granny Smith apple, peeled, cored and thinly sliced
• 2 garlic cloves, minced
• 4 Tbs. chicken stock concentrate mixed with 6 cups water
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Preheat an oven to 450°F.

In a large bowl, stir together the squash, carrots, the 2 Tbs. olive oil, salt and pepper. Transfer to a baking sheet. Roast, stirring occasionally, until the vegetables are browned and tender, about 45 minutes. Set aside.

In the same pot over medium heat, melt the butter. Add the onion and apple and cook, stirring occasionally, until tender and caramelized, 25 to 30 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes. Discard the thyme sprigs and bay leaf.

Working in batches, puree the apple-stock mixture with the roasted vegetables in a blender until smooth. Return the soup to the pot and simmer over medium heat for 10 minutes. Stir in the cream and adjust the seasonings with salt and pepper.

Ladle the soup into warmed bowls or cocottes. Garnish with the parsley

Roasted Butternut Squash and Bacon Pasta

I recently went to my favorite produce market and went crazy over the fall vegetables --- Brussels Sprouts, Eggplant and of course, Butternut Squash. I wanted to try a new recipe, and we were very pleased with this one! It's like Mac and Cheese with Bacon and Butternut Squash -- yum.

From Cooking Light

Ingredients

• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon freshly ground black pepper
• 3 cups (1-inch) cubed peeled butternut squash $
• Cooking spray $
• 6 sweet hickory-smoked bacon slices (raw) $
• 1 cup thinly sliced shallots
• 8 ounces uncooked mini penne (tube-shaped pasta)
• 1/4 cup all-purpose flour $
• 2 cups 2% reduced-fat milk $
• 3/4 cup (3 ounces) shredded sharp provolone cheese $
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese $

Preparation

1. Preheat oven to 425°.
2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
5. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Cornbread

2 cups Bisquick
1/2 cup sugar
1/4 cup cornmeal
1/2 teaspoon baking soda
1 cup milk
2 eggs
1 1/2 cubes butter melted and cooled

Blend all ingredients together in a large bowl.  Put batter into a greased 9x13 baking dish and bake at 350 for 20-25 minutes.

Brussel Sprout and Apple Sausage Pesto Pasta

1 Package Brussel Sprouts washed and cut in half
3 Chicken Apple Sausage links sliced ( I like the brand from Sam's Club)
16 oz Penne Pasta
2 garlic cloves minced
1 small jar prepared Pesto
Parmesan Cheese

Preheat oven to 375, toss brussel sprouts with olive oil, salt, and pepper.  Place on cookie sheet and roast for 15-20 minutes.  Cook penne according to package, reserve 1 cup cooking liquid.

In large skillet heat 1-2 tablespoons olive oil and add garlic.  Saute until fragrant then add sliced chicken sausage.  Add cooked penne, toss well, add roasted brussel sprouts, and pesto to your liking.  Add half cup of cooking liquid to loosen sauce.  Sprinkle top with Parmesan cheese.

Pumpkin Bars with Cream Cheese Frosting

I wanted to make a fall treat for mutual and pumpkin bars were calling my name. I couldn't find our family recipe, but found this one online. I adapted slightly and these were so good!!

Recipe adapted from Paula Dean

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips (optional)

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Add chocolate chips. Spread the batter into a greased cookie sheet. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

Homemade Chicken Stock

Bones and carcass from one whole roasted chicken
2 Carrots roughly chopped
3-4 Celery stalks chopped
1 Onion quartered
1 T Apple Cider Vinegar
Water

Put carcass, carrots, celery and quarters onion in large stockpot.  Fill pot with water to about 2 inches from the top.  Place over medium low heat to bring to a boil.  Reduce heat and simmer for at least 10-12 hours.  Add more water if necessary during the day.  Strain and put into air tight containers.

Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce

Recipe from Our Best Bites

Ingredients
½ lb (or 8 oz) fettuccine
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
3-4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 tablespoon fresh squeezed lemon juice, more if desired

Instructions
Prepare a pot of water and cook pasta according to package instructions.  Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices.  Cut each of those slices into long pieces, about the same size as the fettuccine (see photos above for explanation).  Set zucchini aside.

Heat a medium size skillet to medium heat.  When hot, add 1 teaspoon olive oil.  Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper.  Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered.  Remove tomatoes from pan and place in a small dish, covered, and set aside.

Add another 1 teaspoon olive oil to the empty pan and add garlic.  Stir constantly on medium-low heat for about 30-60 seconds.  Add chicken broth.  Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan.  Simmer for 1-2 minutes and then reduce heat to low.

Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth.  Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine.  Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine.  Taste sauce and season with salt and pepper to taste.  (Lemon lovers can also squeeze in extra lemon juice at this point.)

When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta).  Boil for about 2 minutes, or until tender.  Drain zucchini and pasta and combine with sauce.  Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.

Serves 4 generous main dish servings, or 8 sides.
Nutrition Facts (for main dish, ¼ of recipe): 286 calories, 5 grams fat.

Grilled Chicken Fajitas

Marinade

1/3 cup cilantro

1/4 cup lime or lemon juice

5 Tbs olive oil

2 tsp cumin

2 tsp dark brown sugar

2 garlic cloves minced

Combine in a large ziplock bag with three to four chicken breasts.  Let marinade for at least 30 minutes.  Heat grill and cook until done.  Once chicken is off the grill wrap with foil and let rest. 

Veggies

yellow onion sliced

green bell pepper sliced

red bell pepper sliced

Saute with two to three tablespoons olive oil, add pepper and garlic salt to taste.

Serve with warm tortillas, avocado, sour cream, cilantro and favorite hot sauce.

Fall Apple Crisp

6-7 medium Granny Smith and Honey Crisp apples
1 cup oats
1 cup flour
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 1/2 sticks butter at room temperature

Core, peel and dice or slice apples.  Either put apples into a greased 9x13 dish or 6-8 individual ramekins.

In a bowl combine oats, flour, sugar and cinnamon.  Add room temperature butter and mix until topping is coarse.   Pour over apples and bake 375 for 20-35 minutes

Thick, Chewy Pumpkin Oatmeal Raisin Cookies

  
I love all things pumpkin and have been craving oatmeal raisin cookies. These cookies hit the spot.

1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup pumpkin
1 1/2 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 3/4 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg pumpkin and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Note:

This is a half recipe. It makes a couple dozen standard-size cookies. I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it.

My trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

Stawberry Shortcake Cake

Shortcake
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1/2 cup organic whole milk
1 teaspoon pure vanilla extract
Strawberries and Cream 2 pints organic strawberries
1 tablespoon granulated sugar
2 cups organic heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Directions
For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round
cake pan, line it with parchment paper, butter the paper, and dust the pan
lightly with flour.
Whisk the flour with the granulated sugar, baking powder, and salt in a
medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until
smooth. Pour the batter into the prepared cake pan and bake until a toothpick
inserted in the center comes out clean, about 25 minutes. Cool on a
rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely
on the rack.

For the strawberries and cream: Set aside 1 pint of the best-looking whole
berries for topping the cake. Cut off stems & thinly slice the rest of the
berries. Whip the cream with the confectioners' sugar and vanilla to soft peaks [using an electric mixer] Refrigerate until ready to use.

To assemble the cake: Cut the cake in half horizontally with a serrated knife.
Place the bottom layer cut side up on a cake stand or serving plate. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.

Cream Cheese Lemon Bars

Lemon Cake Mix
1/3 c. butter softened
1 egg
8 oz cream cheese
1 c powder sugar
2 T lemon juice
2 eggs
1 t vanilla
1/2 lemon grated

Mix together cake mix, butter and 1 egg.  Press into 9x13 pan.  Beat cream cheese until smooth add powder sugar, stir in lemon rind and juice.  Beat eggs with vanilla, add into lemon mixture.  Spread over cake.  Bake 350 for 25-30 minutes.  Cool, top with powder sugar and refrigerate.

Lemon Blueberry Cupcakes with Cream Cheese Frosting

Cake
1 package Duncan Lemon Supreme Cake Mix
1 package vanilla pudding
1/2 cup lemon
1/2 cup water
1/3 cup vegetable oil
3 large eggs (at room temp)
1 1/2 cup fresh blueberries

Frosting
16 oz room temp cream cheese
2 sticks room temp butter
6-8 cups confectioners sugar
1/4 lemon squeezed
1 teaspoon vanilla extract
2 T Milk

Directions for Cake
Preheat oven to 350. Add liners to muffin tins. Combine cake mix, pudding, lemon juice, water and oil. Add eggs. Beat with an electric mixer just until combined. Gently fold in fresh blueberries. Pour into prepared cupcake liners (or cake pans). Bake according to box instructions and pan size. Let cakes cool on cooling racks in the pan for 10 min. Remove from pans carefully and continue to cool until room temp.

Frosting Directions
Beat cream cheese and butter until light and fluffy. Add the powdered sugar, lemon juice, and extract, and beat until combined, add milk.

Adapted from Tip Junkie

Grilled Salmon with Avocados

3 tablespoons olive oil
1 tablespoon sherry vinegar
1 1/2 teaspoons honey
1 medium tomato, peeled, seeded and chopped*
1 1/2 teaspoons chopped parsley
1/2 teaspoon chopped fresh thyme leaves
Salt and black pepper
4 (4-ounce) salmon filets
1 ripe Avocado from Mexico, pitted and peeled

In small bowl, whisk together olive oil, vinegar and honey. Stir in tomato, parsley, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season salmon with salt and pepper. Heat grill pan or gas or charcoal grill. Place salmon on grill, skin side down. Grill 8-10 minutes, depending on thickness. Turn carefully with a wide spatula and grill 8-10 minutes more or until flesh of salmon flakes easily. Place 1 salmon filet, skin side down, on each of 4 plates. Cut avocado lengthwise into 12 slices; place 3 slices on top of each salmon filet. Spoon vinaigrette over salmon, dividing it evenly. If desired, serve salmon on a bed of rice pilaf.

*To peel and seed tomatoes, cut a small X in the skin and place in boiling water 15 seconds or until skin can be peeled away easily. Remove skin, cut tomatoes in half crosswise and squeeze gently to remove seeds.

Per Servings

426 calories; 33 g fat; 62 mg cholesterol; 146 mg sodium;  8 g carbohydrate;  4 g fiber; 24 g protein

Stuffed Chicken

1 c. goat cheese
1 t dried Italian herbs
1 t fresh parsley
salt
pepper
6 boneless chicken breasts
1/4 c olive oil
4 cloves garlic chopped
1/2 c sun-dried tomatoes chopped
1 c heavy cream

Mix goat cheese, Italian herbs, and parsley; season with salt and pepper.  Make a slit down the side of chicken, creating pockets.  Spoon cheese mixture inside each breast.  Season with salt and pepper.  In a saute pan over medium heat, heat 1/4 c olive oil; cook chicken, turning once, 6 minutes each side.  Remove chicken.  Add garlic, sun-dried tomatoes and cream.  Scrape all bits off bottom of pan.  Bring to a boil; simmer 5 minutes  Spoon sauce over chicken.