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Chicken with sun dried tomatoes
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| Yields: 4 servings | Serving Size: 1 chicken breast and sauce | Calories: 333 | Previous Points: 8 | Points Plus: 9 | Total Fat: 23 g | Saturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 76 mg | Sodium: 253 mg | Carbohydrates: 6 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 28 g | Ingredients | |
| 2 tablespoons | olive oil |
| 3 cloves | garlic, finely chopped |
| salt | |
| pepper | |
| 4 | chicken breasts |
| 1/2 cup | chicken broth |
| 1/4 cup | sundried tomatoes, finely chopped |
| 1 cup (canned) | coconut milk |
| 1/4 cup | basil, freshly chopped |
Directions
In a large skillet, heat olive oil over medium-high heat.
Add garlic to hot oil and cook until aromatic, about 60 seconds.
Sprinkle chicken breasts generously with salt and pepper, then toss into the hot skillet. Cook until golden brown on both sides, then add chicken broth and sundried tomatoes to the skillet, cover and cook until the chicken is cooked through--about 6-8 minutes.
Remove cover, transfer chicken to serving platters.
Stir in coconut milk into the skillet. Spoon sauce over chicken.
Top with fresh basil, serve and enjoy!
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