Chicken with Creamy Sun Dried Tomato Sauce

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Chicken with Creamy Sun Dried Tomato Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Main Dish
Servings: 4

Ingredients

  • 1.5 lb chicken breast skinless and boneless
  • 1/2 tsp salt
  • black pepper
  • 1/2 cup sun dried tomatoes strips, drained of olive oil
  • 2 tbsp olive oil from sun dried tomatoes jar
  • 3 garlic cloves minced
  • 1/2 cup white wine
  • 3/4 cup chicken broth low sodium
  • 15 oz lite coconut milk
  • 1/3 cup shredded Parmesan cheese
  • 2 tsp dijon mustard
  • 1 cup fresh basil cut into ribbons

Instructions

  • Butterfly chicken breasts.
  • Sprinkle both sides of chicken with salt and pepper. Heat oil from sun dried tomato jar in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown on both sides, approximately 6 minutes per side. Remove onto a plate, keep warm.
  • Add the garlic and cook for 15 seconds until light golden.
  • Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
  • Let the wine simmer for 1 minute, until the smell of alcohol fades.
  • Mix in mustard, then add the chicken broth, coconut milk, parmesan and sun dried tomatoes.
  • Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
  • Taste sauce and add more salt and pepper if needed.
  • Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
  • Serve immediately! Great served with a salad and baked potato.
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