Delicious & Light Chicken With Sundried Tomato Cream Sauce

May 4, 2010 0

Chicken with Sun-Dried Tomato Sauce

Creamy and healthy may sound like an oxymoron, but it’s possible to have both! Last night we tested out this wonderful epicurous recipe. As part of our getting bikini ready plan to eat light, eat at home and eat healthy we wanted to try a delicious meal that was also a bit creamy and rich – but still healthy!

This meal was excellent – it took about 40 minutes to cook, we loaded up on vegetables and used lighter options for cream etc whenever possible. The result was amazing – it was rich and flavourful and we felt full and satisfied at the end without feeling like we’d overindulged.

Here’s how you make this super delicious chicken with sundried tomato cream sauce for two.

1 boneless skinless chicken breast
1 tablespoon olive oil
1 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
1/4 cup dry white wine
125 g light cream cheese (with 20% fat or less)
1/4 cup thinly sliced fresh basil
10 sliced mushrooms
2 cups fresh spinach
10 kalamata olives

Preparation: Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken with garlic, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.

Add tomatoes and white wine to skillet and sauté, stirring for about 1 minute. Add mushrooms, saute for 2 minutes uncovered and then cover and sauté for another 2 minutes.

Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Add cream cheese, spinach, basil and kalamata olives to skillet and bring just to a simmer.

Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.

Cut the chicken breast in half, serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

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