Sun-Dried Creamy Chicken & Sprouts

Ingredients

• Chicken Breast — 2 1/4 lb skinless/boneless ($10.00)
• Sun-Dried Tomatoes — 2/3 cup strips drained ($2.50)
• Sun-Dried Tomato Oil — 2 Tbsp from jar ($0.20)
• Garlic — 3 cloves minced ($0.15)
• White Wine — 1/2 cup dry white ($1.00)
• Chicken Broth — 1 cup low sodium ($0.50)
• Heavy Cream — 3/4 cup ($1.50)
• Parmesan Cheese — 1/2 cup finely shredded ($1.50)
• Dijon Mustard — 3 tsp tangy finish ($0.20)
• Fresh Basil — 1 cup packed leaves ($1.50)
• Brussels Sprouts — 2 lb halved ($2.50)
• Olive Oil — 1 1/2 Tbsp for sprouts ($0.20)
• Salt — 6 tsp across items ($0.10)
• Black Pepper — 3 tsp across items ($0.10)

Instructions

1. 1Roast Sprouts — Preheat oven to 400F. Toss halved Brussels sprouts with olive oil salt and pepper. Roast on a sheet pan until crispy approximately 20-25 minutes.
2. 2Sear Chicken — Season chicken with salt and pepper. Sear in a pan with sun-dried tomato oil until cooked through. Remove and set aside.
3. 3Make Sauce — In the same pan saute garlic then deglaze with white wine. Add broth cream mustard and sun-dried tomatoes. Simmer until thickened then stir in parmesan.
4. 4Combine and Garnish — Return chicken to the pan to coat with sauce. Portion into 6 containers with roasted sprouts and top with fresh basil leaves.