CREAMY SUN-DRIED TOMATO SKILLET CHICKEN

Serves 1
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Directions

  1. 1Season the chicken breasts on both sides with salt and pepper.
  2. 2Heat avocado oil in a large skillet over medium-high heat.
  3. 3Sear the chicken on both sides for 3-4 minutes per side, then remove from pan and set aside.
  4. 4Turn the heat to medium-low and add a drizzle more avocado oil.
  5. 5Add the minced garlic to the oil and cook for about 30 seconds until fragrant.
  6. 6Add the coconut milk, stirring to deglaze the pan.
  7. 7Add the chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and crushed red pepper and stir.
  8. 8Bring to a simmer and add the chicken back to the pan.
  9. 9Cover and cook for 15 minutes at a simmer.
  10. 10Make a slurry mixture by whisking the arrowroot starch with a few tablespoons of chicken broth until no lumps remain.
  11. 11Once the chicken has finished cooking, move the chicken to the perimeter of the dish and whisk in the slurry mixture.
  12. 12Remove from heat and stir in the basil.
  13. 13Serve with more basil to garnish.

Ingredients

  • 1.5 lbs chicken breasts
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 can full fat coconut milk
  • 0.5 cup chicken broth
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 0.75 cup sun-dried tomatoes, roughly chopped
  • salt
  • pepper
  • 1 tbsp arrowroot starch
  • 0.5 cup fresh basil, julienned
  • nutritional yeast

Equipment

large skilletknifecutting boardtongswooden spoonmeasuring cupswhiskoven mitt

Tips

  • If you don't like coconut, though this sauce has a coconut milk base, you will not taste the coconut.
  • Keep the garlic together and stir it often to keep it from burning.