Lightened Up Creamy Sundried Tomato Basil Chicken

• Gluten free

• Meat

  • 1 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Basil, fresh
  • 2 cloves Garlic
  • 1/2 cup Sundried tomatoes

• Canned Goods

  • 1 cup Chicken broth
  • 1/2 cup Evaporated milk

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on spicesinmydna.com

Ingredients

• 1½ lbs. boneless, skinless chicken breasts (3-4 medium breasts)
• 2 teaspoons Italian seasoning
• salt and pepper
• 1½ tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup evaporated milk
• ½ cup sundried tomatoes, chopped (I use the ones packed in oil, and drain them off a bit)
• ½ cup fresh basil, chopped
• parmesan cheese for serving

Directions

• Season the chicken breasts with the Italian seasoning, salt, and pepper. Add olive oil to a skillet and heat to medium/high heat. Once hot, add the chicken and sear 3-4 minutes per side until golden. Set aside on a separate plate.
• Reduce heat and add garlic. Sauté for 1 minute until fragrant. Add chicken broth, evaporated milk, and sundried tomatoes. Bring to a boil and simmer for 1 minute.
• Add chicken back into the skillet and simmer for another minute or two, or until cooked through.
• Stir in the basil and sprinkle with parm. Serve!