Sun-Dried Tomato-Basil Chicken
Brown Rice and Buttery Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp butter, divided
- ½ cup julienne-cut sun-dried tomatoes
- 2 Tbsp minced garlic
- ½ cup white wine (or use gluten-free chicken broth)
- ½ cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Sprinkle chicken with salt and pepper. Melt 2 Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 2 to 3 minutes per side or until browned and done. Remove from skillet.
- Add tomatoes and garlic to skillet; cook 1 minute, stirring constantly. Add wine; simmer 1 to 2 minutes. Add cream and cheese; simmer 2 to 3 minutes or until cheese melts. Stir in basil and 1 Tbsp butter; cook until butter melts. Serve sauce over chicken.
Side Dish Ingredients
- 2 (3.5-oz) pouches boil-in-bag brown rice
- ¾ tsp Italian seasoning
- 2 (12-oz) pkg green beans
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions. Stir in Italian seasoning.
- Steam green beans according to package directions; toss with butter. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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