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