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Sun-Dried Tomato Chicken

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Ingredients:
  • 1 tablespoon Olive Oil
  • large Chicken Breasts (whole or cut into strips)
  • 1/4 cup Chicken Broth
  • 1 tablespoon Cornstarch
  • cloves Garlic, minced
  • 1/2 cup Coconut Cream
  • 1/2 cup Sun-Dried Tomatoes (drained if packed in oil)
  • 1/2 cup Fresh Basil, chopped
  •  Sea Salt
  •  Pepper

Directions:

  1. Season chicken breasts on both sides with sea salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear on both sides until golden (about 3 minutes on each side). Remove, cover with foil to keep warm, and set aside.
  3. Meanwhile, in a small bowl, vigorously whisk the cornstarch into the chicken broth. (Sprinkle it evenly on top, then whisk fast – don’t just dump it in.)
  4. Add the minced garlic to the skillet (add a little more oil if it’s dry). Cook for about 30 seconds, until fragrant. Add the cornstarch/broth mixture, coconut cream, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 2-3 minutes, until the sauce thickens. Season with sea salt and pepper to taste.
  5. Add the chicken back to the pan and spoon the sauce over it. Cook for about 1 minute. Top with the remaining fresh basil before serving.