Sun-Dried Tomato-Basil Chicken
Brown Rice and Buttery Green Beans
Ingredients
- ½ lb boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp butter, divided
- ¼ cup julienne-cut sun-dried tomatoes
- 2 tsp minced garlic
- ¼ cup white wine (or use gluten-free chicken broth)
- ¼ cup heavy cream
- 3 Tbsp freshly shredded Parmesan cheese
- 2 Tbsp chopped fresh basil
Instructions
- Sprinkle chicken lightly with salt and pepper. Melt ½ Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 2 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 ½ Tbsp butter; cook until butter melts. Serve sauce over chicken.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- ½ tsp Italian seasoning
- 1 (12-oz) pkg green beans
- 1 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.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
