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4 boneless skinless chicken breast halves 6-oz.
sea salt and freshly ground black pepper to taste
1 teaspoon dried rosemary crushed
olive oil
1/4 cup sun-dried tomatoes
1/4 cup white wine
1/3 cup unsweetened coconut cream
Season chicken breast halves with salt, pepper and rosemary.
Heat the olive oil in a large skillet over medium-high heat; add chicken and cook for 4 to 6 minutes per side or until cooked through; remove from pan and set aside. Reduce skillet heat to medium; add sun-dried tomatoes, white wine and coconut cream; cook for 1 minute then reduce heat and simmer for 3 minutes.
Serve chicken topped with sauce.
DOUBLE THE SAUCE and use cream instead of coconut cream
SERVING SUGGESTION: Steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette.
per serving: 273 Calories; 9g Fat; 40g Protein; 3g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Fat. Points: 6