Creamy Spinach and Sun-Dried Tomato Chicken
Sweet Steamed Carrots
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 cup gluten-free chicken broth
- 1 cup heavy cream
- 1 (10-oz) pkg spinach
- ½ cup thinly sliced oil-packed sun-dried tomatoes
- ½ cup shredded Parmesan cheese
Instructions
- Cut chicken in half crosswise; pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until browned. Remove from skillet, and set aside.
- Stir broth into skillet, scraping skillet to loosen browned bits. Bring to a boil, reduce heat, and simmer until reduced by half. Add cream; gradually add spinach and sun-dried tomatoes. Return chicken to skillet, and simmer until sauce is slightly thickened. Sprinkle with cheese.
Side Dish Ingredients
- 4 cups sliced carrots
- 2 Tbsp butter
- ½ tsp salt
- 2 Tbsp honey
Side Dish Instructions
- Arrange carrots in a steamer basket over boiling water. Cover and steam 8 to 10 minutes or until tender. Toss carrots with butter and salt; drizzle with honey.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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