Chicken Thighs in Sun Dried Tomato Sauce
These chicken thighs are quick and easy dinner. Eat them as is, or serve over pasta or rice.
- 1 ½ lb. chicken thighs skinless and boneless
- Salt and black pepper
- 1 tablespoon olive oil
- ½ cup white wine
- 1 cup chicken broth/stock sodium free
- 1 cup cup heavy cream
- 2 teaspoon Dijon mustard
- ½ teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ½ cup sun dried tomatoes chopped
- ½ cup parmesan grated
- 1 cup basil leaves
Pat the chicken thighs dry with paper towels.
Preheat a large skillet on medium high heat. Add olive oil and then add the chicken and cook until golden brown on both sides. About 6-8 minutes total. Remove onto a plate.
Chop your sun-dried tomatoes and add them to the pan. Cook for about 2 minutes
Add white wine and simmer for 2 minutes to let the alcohol evaporate.
Now add chicken stock heavy cream, Dijon mustard, salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
Add basil leaves and cook until wilted.
Return chicken to skillet and allow it to warm up for an additional 5 minutes.
SERVE chicken with sauce on top.
Calories: 566kcal | Carbohydrates: 12g | Protein: 41g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 254mg | Sodium: 936mg | Potassium: 1052mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 11mg | Calcium: 233mg | Iron: 3.4mg