Creamy Sundried Tomato Chicken


INGREDIENTS

1. Two large chicken breasts
2. 1 tsp of salt
3. 3/4 teaspoon pepper
4. 1 1/2 teaspoons paprika
5. 1 1/2 teaspoons onion powder
6.  3 tablespoons reserved sun dried tomato oil or olive oil
 tablespoons garlic 6 cloves, minced
7. 5 oz sun dried tomato strips in oil drained, reserve 3 tablespoons of oil for cooking
8. 1 teaspoon Dijon mustard
9. 1 1/2 cups half and half
10. 3 cups arugula 
11. 1/2 cup parmesan cheese fresh grated
12. 1 tablespoons fresh parsley chopped, to serve

DIRECTIONS

- Season chicken on both sides with salt, pepper, paprika,  and onion powder. 
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Flip half way through,  approximately 4 minutes. Cook to 165 degrees and set aside. 
-  Cut the chicken into bite size pieces after they have rested for 5 minutes. 
-  Add 1 tbsp of oil into the pan and fry the garlic until fragrant.
-  Add in the sun dried tomatoes. Fry for 1-2
-  Mix the Dijon mustard. 
-  Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
-  Add the cheese until melted and creamy.
-  Add in the arugula leaves and allow to wilt in the sauce. 
-  Add the chicken back into the pan and stir until warm. 
- Serve with rice or vegetables. 

DELIZIOSO!

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