Ingredients

The following ingredients have 5 Servings
  • 4-6 boneless, skinless chicken breasts
  • 1 cup low-sodium chicken stock
  • 1 cup coconut milk or heavy cream
  • 3/4 cup water-packed sun-dried tomatoes, sliced
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 1 tablespoon Italian seasoning
  • 1 1/2 teaspoons salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon red pepper flakes
  • olive oil, as needed
  • fresh basil, garnish

Instruction

  • Whisk together cornstarch, salt and pepper in a medium bowl, then add chicken breasts and toss until thoroughly coated.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once oil is shimmering, add chicken and brown on all sides. Remove chicken from skillet and set aside.
  • If needed, add remaining oil to skillet, then add onion and sauté for 6-8 minutes, or until softened.
  • Season with salt, pepper, red pepper flakes and Italian seasoning, then add garlic and sun-dried tomatoes to pan. Cook for 1 minute, or until garlic is fragrant.
  • Pour in coconut (or heavy cream, if using) and chicken broth and stir everything together. Return chicken to pan, then bring mixture to a boil.
  • Reduce heat to low and simmer for 10-12 minutes, or until chicken is cooked through.
  • Remove from heat and sprinkle in fresh basil. Serve hot and enjoy!