Creamy Tuscan Chicken With Sun-dried Tomatoes
by FASST | Feb 19, 2021 |
2 Boneless, skinless chicken breast, butterflied and cut in half or 4 chicken cutlets
1 to 2 tablespoons avocado oil
1 tablespoon ghee
1 small onion, diced
3 cloves garlic, minced
1.5 teaspoons Italian seasoning
1/2 cup sundried tomatoes, roughly chopped
1/2 cup coconut cream
1 cup chicken stock or broth
2 cups fresh spinach, roughly chopped
salt and pepper, to taste
1Pat chicken dry with paper towels and season both sides with salt and pepper. Heat 1 to 2 tablespoons of avocado oil (enough to coat the bottom of your skillet) in a large skillet over medium-high heat. Sear chicken on both sides for about 6 to 8 minutes per side (depending on thickness) until golden brown and cooked through. Transfer chicken to a plate.
2Lower heat to medium and add 1 tablespoon of ghee. Add onion, season with salt and pepper, and saute until soft, stirring occasionally. Add garlic and Italian seasoning and cook until fragrant for about 1 minute. Add in coconut cream, chicken broth, sun-dried tomatoes, and chopped spinach. Stir to combine and bring to a simmer.
3Simmer for about 5 minutes until sauces begin to thicken. Taste sauce and season with salt and pepper if needed. Return chicken and reserved juices to the pan and simmer for an additional 2 minutes. Serve over zoodles, cauliflower rice, spaghetti squash, or roasted potatoes. Enjoy!
Ingredients
2 Boneless, skinless chicken breast, butterflied and cut in half or 4 chicken cutlets
1 to 2 tablespoons avocado oil
1 tablespoon ghee
1 small onion, diced
3 cloves garlic, minced
1.5 teaspoons Italian seasoning
1/2 cup sundried tomatoes, roughly chopped
1/2 cup coconut cream
1 cup chicken stock or broth
2 cups fresh spinach, roughly chopped
salt and pepper, to taste
Directions
1Pat chicken dry with paper towels and season both sides with salt and pepper. Heat 1 to 2 tablespoons of avocado oil (enough to coat the bottom of your skillet) in a large skillet over medium-high heat. Sear chicken on both sides for about 6 to 8 minutes per side (depending on thickness) until golden brown and cooked through. Transfer chicken to a plate.
2Lower heat to medium and add 1 tablespoon of ghee. Add onion, season with salt and pepper, and saute until soft, stirring occasionally. Add garlic and Italian seasoning and cook until fragrant for about 1 minute. Add in coconut cream, chicken broth, sun-dried tomatoes, and chopped spinach. Stir to combine and bring to a simmer.
3Simmer for about 5 minutes until sauces begin to thicken. Taste sauce and season with salt and pepper if needed. Return chicken and reserved juices to the pan and simmer for an additional 2 minutes. Serve over zoodles, cauliflower rice, spaghetti squash, or roasted potatoes. Enjoy!
Creamy Tuscan Chicken With Sun-dried Tomatoes
