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.
Tried this recipe?Let us know how it was!