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Creamy Sun-dried Tomato  Skillet Chicken 

By LAURA
Enjoy with your favorite crusty bread (I used gluten-free sourdough with olive oil, minced garlic, onion powder, salt, and pepper) and/or serve over mashed parsnips, potatoes, or cauliflower. Buttery spaghetti noodles are great too!
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Cook Time 30 minutes
Total Time 48 minutes
Course Breakfast
Cuisine American
Servings 5 people
Calories 98 kcal

Ingredients
  

  • 1 lb chicken breasts
  • Salt and pepper, to taste
  • 1 tbsp oil from sun-dried tomatoes
  • 1/2 cup sun-dried tomatoes, julienned
  • 2 cloves garlic, minced
  • 1/2 cup shallot, chopped
  • 1/4 cup white wine vinegar
  • 3/4 cup chicken stock
  • 1 cup unsweetened nut milk creamer (I used almond creamer)
  • 2 cups baby spinach

Optional toppings:

  • Fresh basil
  • Red pepper flakes

Simple Parsnip Purée

  • 1 lb parsnips (4-6 stalks), cut into 1 inch pieces
  • 1/4 cup unsweetened nut milk creamer
  • 4 tbsp vegan butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste

Instructions
 

  • Season chicken with salt and pepper.Heat sundried tomato oil on medium-high in large skillet. Add chicken, cooking for 3-4 minutes on each side or until meat thermometer reads 165 degrees.Add sundried tomatoes, garlic, and shallot and stir until fragrant, about one minute.Turn the heat to high and add vinegar and chicken stock, scraping the bottom of the pan for two minutes.Reduce heat to medium and stir in the cream and spinach until the spinach is evenly wilted, about two minutes.Return the chicken to the skillet and coat with the sauce. Salt and pepper to taste. Drizzle the remaining sauce over your chicken once plated.For the parsnips purée, bring a large pot of water to a boil. Add the parsnips and cook until you can easily pierce through the parsnips with a fork, about 10 minutes.Drain the water, add the dairy free nut milk creamer, vegan butter, garlic powder, onion powder, and a pinch of salt and pepper. Blend with an immersion blender. You can also use a standard blender for this step.
    Enjoy with your favorite crusty bread (I used gluten-free sourdough with olive oil, minced garlic, onion powder, salt, and pepper) and/or serve over mashed parsnips, potatoes, or cauliflower. Buttery spaghetti noodles are great too!