Name: Creamy Tuscan Chicken With Sun-dried Tomatoes
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

CategoryMain Dishes

MAKES 4 SERVING

Total Time25 mins

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

Pat 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.

Lower 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.

Simmer 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