How To Make Sun Dried Tomato Chicken
Sun-dried tomatoes have an aged sharp and mildly sweet taste. This makes a flavorful sauce mixed with cream and spinach for tender chicken breasts.
Serves:
Ingredients
- 1¼lbschicken breaststhin, boneless, skinless
- 1tbspolive oil
- Salt and pepperto taste
- 2tbspbutter
- 1tbspflour
- 1tspgarlicminced
- ½cupchicken broth
- ¾cupheavy cream
- ¼cupParmesan Cheesegrated
- 1cupbaby spinach leaves
- ½cupsun dried tomatoeschopped
- 1tbspparsleychopped
Instructions
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Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
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Place the chicken in the pan and cook for 4 to 5 minutes on each side, or until golden brown and cooked through.
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Remove the chicken from the pan. Place on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.
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Melt the butter in the pan. Add the garlic and cook for 30 seconds. Add the flour and whisk until combined with the butter.
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Add the chicken broth and heavy cream to the pan. Whisk until well combined. Bring to a simmer.
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Stir in the parmesan cheese. Add the spinach and sun dried tomatoes. Cook until the spinach has wilted.
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Turn off the heat. Add the chicken back to the pan and spoon the sauce over it. Top with parsley and serve.
Nutrition
- Calories: 554.10kcal
- Fat: 41.78g
- Saturated Fat: 19.83g
- Trans Fat: 0.38g
- Monounsaturated Fat: 15.05g
- Polyunsaturated Fat: 4.18g
- Carbohydrates: 8.72g
- Fiber: 1.17g
- Sugar: 4.37g
- Protein: 35.98g
- Cholesterol: 174.34mg
- Sodium: 580.77mg
- Calcium: 173.53mg
- Potassium: 652.52mg
- Iron: 2.07mg
- Vitamin A: 304.43µg
- Vitamin C: 5.16mg
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