Sun-Dried Tomato Chicken
Gluten Free: undefined
MAKES: serving
Ingredients
1 Tbsp butter
1 lb chicken, diced
4 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 cup sun-dried tomatoes, julienned
1-1/2 cups chicken broth
1/4 cup half-and-half
1 oz parmesan cheese, shredded
16 oz package fresh spinach
Sea salt and pepper to taste
Directions
Melt butter in a heavy skillet over medium heat. Add chicken and cook until browned on both sides and cooked through. Transfer to a large plate. Cover to keep warm while you make the sauce.
In the same skillet add garlic, basil, oregano, thyme, tomatoes, chicken broth, and half-and-half. Stir. Add parmesan cheese. Bring to a boil. Stir for 5 to 7 minutes or until thickened.
Reduce heat to low. Add spinach. Cover and cook for 2 to 3 minutes or until spinach wilts.
Return chicken to skillet and spoon sauce over each piece.
Divide into 3 equal servings.