Chicken with Creamy Sun Dried Tomato Sauce

Ingrédients

• 3/4 cup low-fat cottage cheese
• 3/4 cup chicken broth
• 3 chicken breasts (halved horizontally)
• 2 tablespoons flour
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic (finely minced)
• 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1/4 teaspoon red pepper flakes
• 1/2 cup heavy cream
• 1/3 cup parmesan cheese (grated)
• 2 tablespoon capers
• 2 tablespoons parsley
• salt (to taste)
• pepper (to taste)

Préparation

1. 1

   Blend: In a bowl of food processor, blend cottage cheese, and chicken broth until smooth. Set aside.

2. 2

   Season chicken with ½ teaspoon of salt and ¼ teaspoon of pepper and dredge in flour shaking off the excess.

3. 3

   Cook Chicken: Melt butter and oil in a large saucepan and over medium-high heat. Add chicken and cook for 5-6 minutes until it browns on the bottom. (If the pan is getting dry, add 1 more tablespoon of butter or oil). Flip the chicken and cook for another 5 minutes.

4. 4

   Remove chicken on a plate.

5. 5

   Add: In the same skillet, add garlic, sun-dried tomatoes and red chili flakes and saute for 30 seconds. Pour in cottage cheese broth mixture along with the heavy cream and Parmesan cheese. Add capers.

6. 6

   Cook Sauce: Season the sauce with ¼ teaspoon salt and ¼ teaspoon black pepper and simmer until the sauce thickens slightly, about 2 to 3 minutes.

7. 7

   Return Chicken: Return the chicken to the pan and simmer for 2-3 minutes until the chicken is cooked through and the internal temperature reads 165 F (74 C).

8. 8

   Garnish and Serve: Sprinkle with parsley and serve immediately.