Chicken with Low-Carb Creamy Sundried Tomato Sauce

Serves 4

Ingredients

• 1 Tbsp oil
• 4 (6-ounce) skinless, boneless chicken breasts, pounded thin
• 2 cloves garlic, chopped
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/4 cup oil-packed sundried tomatoes, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Preparation

1. Heat the oil in a pan and cook the chicken on medium-high heat until cooked thoroughly and slightly brown on both sides, about 5 minutes per side. Set aside.
2. Add the garlic and pepper flakes and saute for about a minute. Add the white wine and scrape the sides of the pan.
3. Add the broth, cream, sundried tomatoes and Parmesan. Bring to a boil, then reduce heat and allow to simmer for 3 to 5 minutes, or until the sauce thickens.
4. Add the chicken and salt and pepper to taste. Remove from heat and mix in basil. Serve immediately.

Nutritional Information per Serving

• 326 Calories
• 12.8 g Fat
• 155 mg Cholesterol
• 330 mg Sodium
• 2 g Carbohydrate
• 0.5 g Fiber
• 55.5 g Protein

Source: Closet Cooking

Photo credit: Tom on Flickr

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