Creamy Sun-Dried Tomato Chicken (Edit recipe)

5 minutes

25 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	329
Fat:	21 g
Carbohydrates:	5 g
Protein:	29 g
Cholesterol:	114 g
Sodium:	239 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 4

Ingredients

4 Chicken Breast
2 cloves Garlic, minced
3/4 cup Organic Chicken Bone Broth
2 Tbsp Lemon Juice
1/2 cup Heavy Cream (Whipping Cream)
1/2 cup Sun Dried Tomatoes, chopped
1/4 cup Parmesan Cheese, shredded
1/2 tsp Italian Seasoning
fresh Basil, thinly sliced (for garnish)
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 degrees and heat a skillet over medium high heat.
Next, season your chicken breasts with salt and pepper. Once the pan is hot, add cooking spray or oil and brown your chicken for 2-3 minutes on each side. Transfer chicken to a separate oven safe dish.
Turn the burner down to medium low and add your garlic to the pan. Sauté the garlic until aromatic then add the chicken bone broth, lemon juice, and heavy cream and give it a good stir.
Add your Italian seasoning, sun-dried tomatoes and parmesan cheese and stir again. Pour your sauce over the chicken in the baking dish.
Place the dish in the oven and bake for 18-20 minutes, then serve immediately.