Tuscan Chicken
Super excited to share another favorite! I’ve made this many times with a handful of different tomatoes and find it really makes a difference which ones are used. These are my absolute favorite - they’re smoky and add the perfect flavor to this dish!
Serve this with some rice or pasta + optionally, some roasted veggies or a side salad to add more volume and balance.
Recipe makes 4 servings
Ingredients
1-2 tbsp olive oil
3 large (~1 ½ lb.) chicken breasts, boneless, skinless, halved long-way if not already thin-cut
Salt and pepper, to taste
1 small yellow onion, chopped
2 cloves garlic, minced
5.4oz can coconut cream
½ cup sun-dried tomatoes, not in oil, diced
⅓ cup fresh basil, chopped
¾ cup chicken broth
2 tsp arrowroot powder
Garnish: chopped fresh basil
Directions
Season chicken breasts on both sides with sea salt and black pepper.
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.
Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth. (Sprinkle it evenly on top, then whisk fast – don’t just dump it in)
Add the onion to the skillet (and oil if it’s dry), cook until soft. Add garlic and cook for about 30 seconds. Add the arrowroot/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 black pepper to taste.
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.
