CREAMY PARMESAN SUNDRIED TOMATO CHICKEN

I absolutely love this recipe! Lets face it… chicken day after day can become so mundane. I had this tonight (a low-carb  day for me) with some sauteed spinach. Delish! If you’re on a high-carb day feel free to add some brown rice or mashed sweet potatoes.

unnamed (11)

  • 1 Tbs olive oil
  • 4 (6 ounce) boneless skinless chicken breasts, pounded out
  • 2 cloves garlic, chopped
  • 1/4 Tsp red pepper flakes
  • 1/4 cup white wine
  • 3/4 cup chicken broth
  • 1/2 cup fat free sour cream
  • 4-5 sundried tomatoes, chopped
  • 3 cups spinach
  • 1/4 cup parmesan cheese, grated
  • salt and pepper, to taste
  • 1/4 cup fresh basil, sliced
  1. Heat the oil in a pan over medium-high heat, season the chicken with salt & pepper (or as desired) and cook until lightly golden brown and cooked through. Once finished, remove from pan.
  2. Add the garlic and red pepper flakes and saute for about a min. Be sure to watch carefully so you don’t burn the garlic!
  3. Add the wine to deglaze the pan.
  4. Add the broth, sour cream, sundried tomatoes, basil, spinach and parmesan, bring to a boil. Reduce the sauce until thickened. If the sauce isn’t your desired thickness, add a small amount of cornstarch to thicken.
  5. Add the chicken back into the sauce. Enjoy!

SERVES 4- CALORIES: 376   PROTEIN: 59g   CARBS: 5g   FAT: 11g

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