Chicken Tenders with Creamy Sun-Dried Tomato Sauce 

Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 4

2 tablespoons olive oil

1 ¼ pounds boneless, skinless chicken breasts (about 3 chicken breasts), sliced into 1 inch thick strips

½ small onion, diced

2 cloves garlic, minced

2/3 cups chopped sun-dried tomatoes

2 tablespoons all-purpose flour

1 ¼ cup milk

¼ cup Parmesan cheese

2 tablespoons fresh parsley, chopped

¼ teaspoon salt and black pepper

Season chicken with salt and pepper. Line a plate with paper towels. Set plate near the stove for the chicken.

Heat a large saute pan over medium-high heat. Add olive oil and warm. Once oil is hot, add the chicken strips being careful not to over crowd the pan, working in batches if needed. Cook chicken 4-5 minutes per side. Transfer to the plate lined with paper towels. Repeat with remaining chicken, if needed.

Place the pan back over medium heat. Add more oil, if needed. Once oil is warm, add the onions and saute until softened and starting to caramelize, cooking for about 2-3 minutes.

Add in the garlic and sun-dried tomatoes. Cook until the sun-dried tomatoes are well softened and mixture is fragrant, about 2-3 minutes.

Stir in the flour and cook for 1-2 minutes, stirring continuously. Whisk in the milk and Parmesan cheese. Stir until mixture is smooth and thickened, about 2-3 minutes.

Once mixture is thickened, stir in the parsley and season with salt and pepper to taste. Add the chicken back to the pan and toss to coat in sauce. Remove from heat.

Serve chicken and creamy sun-dried tomato sauce topped with additional parsley or Parmesan cheese if desired.

Adapted from Cooking Planit