Quick and Easy Creamy Herb Chicken with Sun-Dried Tomatoes

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3-4 Chicken Breasts (boneless, skinless) 2 - 2 1/2 lbs

2 teaspoons Kosher Salt

2 teaspoons Garlic Powder

2 teaspoons Italian Seasoning

1 teaspoon Parsley (dried)

2 teaspoons onion powder

1 Tablespoon Butter

1/2 Cup Tomatoes (oil packed, sun-dried)

1 Cup Mushrooms (sliced Baby Bella *optional)

4 Cloves Garlic (minced)

1 teaspoon Italian Seasoning

1 Cup Heavy Cream (*see note)

1/4 Cup Parmesan Cheese (freshly grated)

Salt and Pepper (to taste)

1 teaspoon Cornstarch

1 Tablespoon Water

Directions

Coat chicken breasts with the salt, garlic powder and Italian herbs.

Heat a Cast Iron Skillet over medium high heat with a drizzle of olive oil.

Place chicken, breast side down in the pan.

Cook chicken breasts until opaque and no longer pink inside (about 5-7 minutes each side).

Transfer to a plate.

To the same skillet, heat the butter and pour off some of the oil from the sun-dried tomatoes, about 2 teaspoons, adding extra olive oil if you don't have enough.

Add the mushrooms and sauté for 3 minutes.

Add the garlic, with seasonings and a dash of salt, for about 1 minute, or until fragrant.

Add the sun-dried tomatoes and stir quickly.

Stir in cream and cheese; season with salt and pepper, to taste.

Bring to a boil and while whisking, add the cornstarch mixture to the centre of the pan until sauce has thickened slightly.

Reduce heat, add the chicken and simmer gently while the sauce thickens.

Sprinkle the chicken with parsley or dried parsley if desired, spooning the sauce over the breasts.

Notes

You can use half n half or, milk or even df cream. If cream isn’t used, it won’t be as creamy. I use df heavy whipping cream.

Nutrition

• Serving Size: 1 g
• Calories: 472 kcal
• Total Fat: 31 g
• Saturated Fat: 18 g
• Cholesterol: 202 mg
• Sodium: 1511 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 41 g