Prep Time: 15 mins Cook Time: 30 mins Serves: 2 Rather than the traditional heavy cream sauce, I substitute light sour cream, blended with white wine for a lighter, very flavorful alternative. Ingredients:

  • 2 deboned, skinless chicken breasts
  • 1/2 cup Kaydub Rub
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Canola oil
  • 2 Tbsp minced garlic
  • 1/4 Cup chopped sundried tomatoes
  • 1/4 Cup chopped green olives
  • 1/4 Cup chopped artichoke hearts
  • 1/4 Cup chopped oyster mushrooms
  • 1/4 Cup white wine
  • 1 Cup Low Fat Sour Cream
  • 1/2 Cup shredded parmesan cheese
  • 1/2 Pound cooked linguini
  • Salt and Pepper to taste

Directions:

  • Pre-heat oven to 350
  • Heat a cast iron skillet on high
  • Coat chicken breasts in Kaydub Rub
  • Add 2 Tbsp Canola oil to skillet
  • Add chicken breasts to cast iron skillet, blacken one side, turn blacken other side
  • Put cast iron skillet in oven for 10 minutes, or until internal temp is around 170
  • Remove chicken from oven, thinly slice
  • Add 2 Tbsp EVOO to a large skillet over medium heat
  • Add minced garlic, caramelize slightly
  • Add white wine, green olives, sundried tomatoes, artichoke hearts and mushrooms
  • Stir in sour cream, add sliced chicken, increase heat to simmer, reduce sauce by half
  • Stir in salt, pepper, cooked linguini and 1/2 of the parmesan cheese
  • Serve, sprinkled with remaining 1/2 of the parmesan