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!