Chicken in Creamy Tomato Cheese Sauce
Dinner, Main Dish, Poultry
Ingredients
Creamy Tomato Cheese Sauce:
1 small onion, finely chopped
1 tbsp oil (15 mL)
2 cloves garlic, finely minced
3/4 cup Chicken Stock (175 mL)
3/4 cup heavy cream (175 mL)
1 cup shredded Monterey Jack (250 mL)
cheese
1/4 cup Parmesan cheese (60 mL)
2 tbsp tomato paste (30 mL)
2 tsp dried parsley (10 mL)
1/4 tsp black pepper (1 mL)
Chicken:
4 large boneless chicken breasts
1/4 cup Gluten-Free Bake Mix (60 mL)
1/2 tsp seasoning salt (3 mL)
2 tbsp olive oil (30 mL)
1/2 cup Chicken Stock (125 mL)
1 tsp cornstarch (5 mL)
Directions
Creamy Tomato Cheese Sauce: In large frying pan, sauté onion in olive oil over medium heat until turning brown. Add garlic and stir-fry 2 minutes longer. Stir in Chicken Stock, cream, Monterey Jack cheese, Parmesan cheese, tomato paste, parsley and pepper. Cook until hot and cheeses have melted. Set aside.
Chicken: Rinse chicken breasts and cut into large chunks. In small bowl, combine Gluten-Free Bake Mix and seasoning salt. In large bowl, place chicken chunks and toss with dry ingredients.
In large nonstick, frying pan, fry chicken in 2 tbsp olive oil (30 mL) over medium heat 3 minutes. Turn chicken pieces over and fry another 3 minutes. Add Chicken Stock. Cover and cook another 4 minutes. Remove chicken pieces with slotted spoon and place in Creamy Tomato Cheese Sauce. Stir cornstarch into 1/2 cup (125 mL) of the liquid from cooking the chicken and add to the pan with the chicken and sauce. Cook another 2 minutes until heated through and sauce has thickened.
Nutrition
1 serving
558.4/372.3 calories
41.7/27.8 g protein
39.7/26.5 g fat
6.9/4.5 g carbs