Chicken with Sun-dried Tomato and Basil Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients:Chicken stock, swanson, unsalted, 1 cupSun Dried Tomatoes, 1/4 cup (dried not packed in oil)Garlic Cloves, 2 large cloves pressedBasil, 20 leaves (1 tsp. dried)Light Cream, .5 cup (half & half)Arrowroot Powder, .5 tsp(optional to thicken sauce)Boneless, Skinless Chicken Breast, 2 4 oz. filetsSalt & Pepper to tasteExtra chopped basil leaves and shredded parmesan cheese make great garnishes!
Combine the Stock, Tomatoes, garlic, 1/2 of the Basil, salt & pepper to taste in a sauce pan. Bring to a boil, then cover and simmer 15 minutes. Season chicken breasts with salt & pepper. Spray non-stick oil on frying pan, brown chicken on both sides and cook thouroughly while sauce simmers.
Pour reduced sauce into blender, and pulse/blend to combine. Careful blending hot liquid - keep hand on cover of blender so it doesn't "blow" the lid off from the steam!
Scrape puree out of blender back into pan. If using arrowroot powder, add to cream and whisk to combine; then add cream to puree and stir to combine. Add remaining basil and cook stirring over low/medium heat until sauce is heated and reaches desired consistency. Be careful not to boil sauce - it will become "grainy" from the cream getting too hot.
Remove chicken from pan, and cool slightly for about 5 minutes. Slice cooled chicken and serve with sauce.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MFAHEY01.
Pour reduced sauce into blender, and pulse/blend to combine. Careful blending hot liquid - keep hand on cover of blender so it doesn't "blow" the lid off from the steam!
Scrape puree out of blender back into pan. If using arrowroot powder, add to cream and whisk to combine; then add cream to puree and stir to combine. Add remaining basil and cook stirring over low/medium heat until sauce is heated and reaches desired consistency. Be careful not to boil sauce - it will become "grainy" from the cream getting too hot.
Remove chicken from pan, and cool slightly for about 5 minutes. Slice cooled chicken and serve with sauce.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MFAHEY01.
Nutritional Info Amount Per Serving
- Calories: 300.8
- Total Fat: 15.8 g
- Cholesterol: 104.6 mg
- Sodium: 340.6 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.1 g
- Protein: 30.2 g
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