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Fat Gabs

Creamy sun-dried tomato & basil chicken

Creamy chicken... always such a treat! This chicken is easy and goes well with pasta, mashed potatoes, or cauliflower mash. It also goes perfectly with some white wine!




Ingredients

  • 6 chicken thighs

  • 3 garlic cloves, minced

  • 2 tbsp oil from sun dried tomatoes jar

  • 2 tbsp Dijon mustard

  • 1 ¼ cup chicken broth

  • 3/4 cup heavy cream

  • ½ cup of parmesan, finely grated

  • ¾ sun dried tomatoes, cut in strips

  • 1 cup of basil leaves

  • Salt and pepper, to taste


Directions

  1. Season the chicken thighs with salt and pepper. Heat 1 tbsp of oil from sun dried tomato jar in a large skillet over high heat.

  2. Add the chicken thighs and cook until golden brown, 6-8 minutes. Make sure all sides are cooked. Remove and set aside.

  3. Add the remaining tbsp of oil from sun dried tomato jar and add garlic. Cook for 15-20 sections until it begins to golden.

  4. Add ½ cup of the chicken broth, bring to simmer. Once simmering, mix in mustard, then remaining chicken broth, cream, parmesan, and sun-dried tomatoes.

  5. Bring to simmer and reduce heat until the sauce begins to thick, 3-4 minutes. Stir to combine parmesan.

  6. Stir in basil leaves, then add the chicken back to the skillet, and simmer for another 5-7 minutes until chicken is coated and sauce is thick.

  7. Check flavor and add any salt or pepper needed.

  8. Serve immediately, over linguine pasta or mashed potatoes.

Serving size: 4 generous servings or 6 moderate servings

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