Creamy Sun-Dried Tomato Low Carb Chicken
Ingredients
- 1 tbsp Olive oil
- 4 Chicken breast whole or cut into strips
- ¼ cup Chicken stock
- ½ tbs Cornstarch sub 1 tbsp Arrowroot powder
- 2 cloves Garlic crushed
- ½ cup Coconut cream
- ½ cup sun-dried tomatoes drained if packed in oil
- ½ cup Fresh basil divided. chopped
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Season chicken breasts on both sides with salt and pepper.
- Heat olive oil in a large pan 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.1 tbsp Olive oil, 4 Chicken breast
- Meanwhile, in a small bowl, vigorously whisk the cornstarch into the chicken stock. (Sprinkle it evenly on top, then whisk fast – don't just dump it in.)1/4 cup Chicken stock, 1/2 tbs Cornstarch
- Add the garlic to the pan (add a little more oil if it's dry). Cook for about 30 seconds, until fragrant. Add the stock 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 salt and pepper to taste.2 cloves Garlic, 1/2 cup Coconut cream, 1/2 cup sun-dried tomatoes, 1/2 cup Fresh basil, 1/2 tsp Salt, 1/2 tsp Pepper
- 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.1/2 cup Fresh basil
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