Realistic Cooking Ideas

for Busy People! And sharing our life adventures along the way!

Bruschetta Chicken Cover Picture

This is a great recipe layered with a ton of flavor with the cream sauce and bruschetta served over chicken with vegetables. It can be served as is or over pasta or oven-roasted red potatoes. I know my husband enjoyed the cream sauce over the potatoes. The left over bruschetta went nicely with our chicken quesadillas. I am sure there are a lot of other opportunities to use any extra cream sauce or bruschetta. If you are making this dish in the summer consider grilling the chicken and using fresh tomatoes, basil, and peppers from your garden for the bruschetta.

I got this recipe from this website and I made a lot of changes to it. It is a fun recipe to use as your base and then make changes using ingredients that you enjoy or adding more ingredients based upon your taste tests. I hope you enjoy this recipe and if you make it let me know how you adapt it to your style.

Cream Sauce
1/4 cup butter
1/4 cup olive oil
1 tbsp. finely minced fresh garlic
4 oz. chicken stock
4 oz. water
1/4 c. flour
1 tbsp. parsley
1/3 c. white wine
1 tbsp lemon juice
1 tsp. dry basil
1/4 tsp. nutmeg
Salt and pepper to taste
1/2 c. half and half, light

6 roma tomatoes, diced
3 Tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tsp basil
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Chicken and Vegetables
4 boneless skinless chicken breasts
2 tbsp butter
1 large onion, sliced
1 red pepper sliced
1 green pepper sliced

Make the Cream Sauce
Melt butter in small saucepan; do not brown butter. In a separate bowl mix chicken stock, water, flour and parsley, blending until mixture is smooth. Pour flour mixture into saucepan and stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for 30 to 45 minutes. I added more light cream and chicken stock to my sauce. Use these ingredients as a starting point.

Make the Bruschetta
Whisk together vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.

Cook the Chicken and Vegetables
Melt butter in a heavy frying pan. Add chicken and vegetables and cook until done.

You can serve the chicken topped with cream sauce and bruschetta. Plus it can be served over pasta or oven-roasted red potatoes.

8 thoughts on “Bruschetta Chicken

  1. LFFL says:

    Looks great for a dinner.

    1. Bernice says:

      Thanks it was good! Plus the left over cream sauce and bruschetta was nice for additional meals.

  2. Cindy Green says:

    Great idea! Looks delicious

    1. Bernice says:

      Thank you – it was really good! A lot of great flavors. 🙂

  3. This looks really good!

    1. Bernice says:

      Thank you! We really liked the sauce and topping which was made good left overs for other meals.

Thanks for stopping by and for leaving a comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Susan Call Hutchison

Author Website

Love in Motion

Life inspires practice. Practice inspires life.

Scattered Thoughts

Welcome to my world, a tapestry of thoughts and forms conceived in my mind

plates to planes

vegan recipes + travel adventures


Hearty veggie meals and delicious desserts

Food Fellowship and Wine

A celebration of all things good


Just another site


Bringing organization to creative chaos!

%d bloggers like this: