Sun Dried Tomato Chicken

Prep Time 10

Cook Time 25

Servings servings

Calories 439kcal

Ingredients

1/3 cup Sun dried tomatoes chopped (with 1 to 2 teaspoons of oil from the jar)
2 cloves Garlic sliced
2 tbsp Red onion minced
1/2 cup Chicken broth
1 tsp Cornstarch dissolved in an equal amount of water
1/2 lb Chicken breast boneless skinless butterflied
1 tbsp Extra-virgin olive oil
2 slices Crusty bread toasted
1 tbsp Fresh parsley chopped

US Customary - Metric

Instructions

Heat a nonstick pan on medium heat. Once hot, add 1 to 2 teaspoons of the oil from the sun dried tomato jar. Saute the sun dried tomatoes, garlic and onion until soft. Stir in the broth and bring to a low simmer to build flavor. Season with salt and pepper to taste. Slowly add a little of the cornstarch slurry to thicken the sauce to a creamy consistency, then remove from the heat. Reheat on low if needed right before serving.
Season the chicken on both sides well with salt and pepper.
Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest.
Spoon the sauce over the chicken. Serve with bread. Garnish with parsley.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.

Nutrition