Chicken with Sundried Tomato and Basil in a Creamy Parmesan Sauce

Processed with VSCOcam with f1 presetThis amazingly simple AND delicious recipe is adapted
from here. The original isn’t necessarily a “clean” recipe,
but with a few tweaks, it can be healthy, low-cal, and
remain FANTASTIC.

And the best part? It takes less than 30 minutes to make!

Recipe:
Chicken with Sundried Tomato and Basil in a Creamy Parmesan Sauce

Processed with VSCOcam with f1 presetTotal time: 30 minutes      Serves: 4

Ingredients:

2 tsp oil
8 skinless boneless chicken breast tenderloins (about 2-3 oz each)
2 garlic cloves, minced
1/8 tsp red pepper flakes
1/4 c. dry white wine
3/4 c. chicken broth, low sodium
1/3 c. heavy whipping cream
1/4 c. sundried tomatoes – julienne sliced and NOT packed in oil; chop into finer bits if desired
1/4 c. parmesan cheese, freshly grated
1/4 c. fresh basil, chopped
salt and pepper to taste

Directions:

1. Heat pan over medium-high heat, add oil
2. Add chicken and cook until done (5-6 minutes per side). Set aside and cover with foil to keep warm
3. Add garlic and red pepper flakes and saute quickly (about 30 secs)
Add the wine and scrape all the brown bits from the bottom
4. Add chicken broth, heavy cream, sundried tomatoes, and parmesan
Allow to come to a boil. Reduce heat to medium. Simmer about 5 minutes
5. Add chicken and juices to pan, coat with sauce. Simmer for 2 minutes
6. Add basil, salt, and pepper

Serve and Enjoy!

Calories: 213
Fat: 9g
Cholesterol: 79mg
Sodium: 349mg (without added salt)
Carbs: 1g
Protein: 29g

I hope you LOVE this one as much as I did!
– A

Processed with VSCOcam with f1 preset

**Photos do not represent an accurate serving size

Adapted from Closet Cooking and original recipe found here 🙂