Skillet Chicken in Creamy Sun-Dried Tomato Sauce
Recipe by rayne drops from allrecipes.com
Dinner 45 Mins.
Ingredients
4
4 servings
- •3 tablespoons olive oil
- •4 (4 ounce) skinless, boneless chicken breast halves
- •salt and ground black pepper to taste
- •1 large yellow onion, diced
- •3 cloves garlic, or more to taste, diced
- •1 teaspoon chopped fresh thyme leaves
- •1 tablespoon all-purpose flour
- •1 cup chicken broth
- •⅓ cup oil-packed sun-dried tomatoes, chopped
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
- Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 254
- Carbohydrate: 8g
- Fat: 14g
- Fiber: 1g
- Protein: 24g
- Sugar: 2g
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