SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

I was looking at my cousin's Pinterest Page and found this recipe. D likes sun-dried tomatoes, we had 1/2 and 1/2 we had to use (neither of us drinks coffee), and it said it was 30 minutes.

So we made it.  I personally thought we should make it with boneless, skinless chicken, but I gave in at the grocery store because I didn't feel like having a fight about chicken.

It was good.  We had with penne and green beans.

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

Photo by ALB

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!

Adapted from Creme de la Creme
Serves: 4

INGREDIENTS
4 chicken thighs (bone-in, skin-on)
Cooking Spray
3 teaspoons minced garlic
2 teaspoons Italian seasoning
½ cup juliened sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
1 cup low-fat chicken broth
½ cup fat-free half and half
⅔ cup shaved or shredded parmesan cheese (or more to tatse)
fresh basil, for topping (Kroger had none)
1 tsp salt
1/4 tsp pepper

INSTRUCTIONS
In a large skillet over medium heat, spray cooking spray. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.

Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half, and parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh or basil, and serve.

8 Smart Points (my additions/subtractions at 4 servings)