Creamy Sun Dried Tomato Chicken
Servings: 2
Ingredients
For the Sauce
- 1 c full-fat coconut milk
- ½ c white wine can sub for chicken broth for whole30
- 1 ½ tsp nutritional yeast
- ½ tsp arrowroot starch
- ¼ tsp basil
- ¼ tsp oregano
- pinch garlic powder
For the Chicken
- 2 chicken breasts
- 8 oz mushrooms quartered
- ¼ c sun dried tomato halves packed
- salt to taste
- pepper to taste
- olive oil as needed
- wedge lemon to serve
Instructions
Prep The Sauce
- In a measuring cup or bowl, whisk together the coconut milk, wine, arrowroot starch, spices, and nutritional yeast. Set aside.
Cook the Chicken
- Pound out each chicken breast with a mallet, rolling pin, or skillet, until about ¼ inch thick all over. Season each side of the chicken with salt and pepper.
- Prep mushrooms and sundried tomatoes, as mentioned in the ingredient list.
- Heat a few tablespoons olive oil in a skillet over medium heat.
- Add chicken to the hot skillet and cook until just browned, about 3-5 minutes each side. Remove from pan and set aside.
- Add mushrooms and sundried tomatoes to the skillet and cook for 4-5 minutes, or until browned.
- Pour sauce mixture into the pan with the vegetables and bring to a simmer. Cook for another 4-6 minutes, or until sauce starts to thicken.
- Add chicken back to skillet and cook for an additional 4-6 minutes, or until cooked through.
- Remove from heat and serve with a lemon wedge.