Chicken with Creamy Sun-Dried Tomato Sauce

1. 1

   Place the chicken breasts in a resealable plastic bag and pound them to an even thickness. If the breasts are very large, cut them in half. Season lightly with salt and pepper.

2. 2

   Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.

3. 3

   Melt the remaining 2 tablespoons butter in the same skillet and add the garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in the wine and bring to a boil. Reduce the heat and simmer for 2 minutes. Pour in the chicken broth, return to a boil, reduce the heat, and simmer for 5 minutes. Stir in the cream and sun-dried tomatoes. Simmer for 5 minutes.

4. 4

   Stir in the basil and return the chicken to the skillet. Cook until the chicken is thoroughly heated and the sauce has thickened, about 5 minutes.

• Calories 424.79 kcal High
• Protein 37.34 g Good Source
• Carbs 5.39 g Moderate
• Total Fat 25.45 g High
• Saturated Fat 13.21 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 152.94 mg High
• Sodium 278.38 mg Moderate
• Fiber 1.11 g Low Source
• Sugar 0.11 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 37.2 mg Low Source
• Iron 1.69 mg Low Source
• Potassium 334.09 mg Low Source
• Vitamin A 26.39 mcg_rae Low Source
• Vitamin C 19.04 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Alcohol 🚫🍷