Chicken in Sun-Dried Tomato Sauce
Rice and Green Beans
Wine Recommendation
Robert Mondavi Private Selection Pinot Noir
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 5 Tbsp butter, divided
- 1 Tbsp minced garlic
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper
- 1½ cups chicken broth
- ¾ cup heavy cream
- ½ cup oil-packed thinly sliced sun-dried tomatoes
- ½ cup thinly sliced fresh basil
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Lightly season chicken with salt and pepper.
- Melt 2 Tbsp butter in a large nonstick skillet over medium heat; add half of chicken, and cook 2 to 3 minutes per side or until done. Remove from skillet. Repeat with 2 Tbsp butter and remaining half of chicken.
- Melt 1 Tbsp butter in skillet over medium heat; add garlic, Italian seasoning, and pepper. Cook, stirring constantly, 1 minute.
- Add broth; bring to a boil, reduce heat, and simmer 5 minutes. Stir in cream and tomatoes; simmer 5 minutes.
- Return chicken to skillet; stir in basil. Cook 4 to 5 minutes or until chicken is thoroughly heated and sauce is thickened.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwvavable long-grain rice
- 2 (12-oz) pkg steam-in-bag green beans
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam green beans according to package directions; toss with butter, and season with salt and pepper to taste.
30 Minute Meals Meal Plan
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