Chicken with Creamy Sun Dried Tomato Sauce
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Servings: 4
- 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
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.