top of page

Crispy Chicken in a Sun-dried Tomato Cream Sauce {W30*}


I am a sucker for anything sun-dried tomato - if I see it on a menu, I must order it. There is just something so satisfying about the savory tomato with the tangy twist and in my opinion, it's the PERFECT compliment to chicken. For this dish, I wanted something rich and comforting since I wasn't having a starch. I used coconut cream to make the sauce extra creamy while still keeping it healthy. Don't be scared by the coconut flavor, once you mix everything together you can't taste the coconut at all. Even my incredibly self-denied picky eater of a husband confirmed there was no coconut flavor in the end! I'd love to hear from any other picky eaters out there if this is a 'repeat winner' or a 'one time dud'....

SERVING SIZE: 2

PREP TIME: 10 Minutes

COOK TIME: 10 Minutes

INGREDIENTS:

CHICKEN:

4 thin sliced Chicken Breasts (free range, organic, skinless, boneless)*

1/4 cup Gluten Free flour

1 tsp Salt

1 tsp Pepper

1 tsp Garlic Powder Zest of 1 Lemon

1 tbsp EVOO

1 tsbp Vegan Butter/Ghee/Grassfed Butter

SAUCE:

1 cup Sun-Dried Tomatoes (chopped)**

1 cup Coconut Cream (just the cream, discard any separated liquid)

1/4 organic, free range Chicken Stock

1 tbsp Tapioca Flour

3 cloves of Garlic (minced)

3/4 cup organic, fresh Basil (julienned)

1 tbsp Vegan Butter/Ghee/Grassfed Butter

Salt + Pepper

RECIPE:

Prepare the chicken first- spread the GF flour on large plate and use a fork to mix in the salt, pepper, garlic power, lemon zest. Melt butter and EVOO in a cast iron skillet on high heat. Let the pan get EXTRA hot while you prepare the chicken. Once the dry ingredients are combined, coat the chicken breasts in the flour mixture on both sides and use your hands to get the edges. When the pan is piping hot, lay the chicken breasts in the pan, you should hear a fairly loud sizzle as they make contact with the skillet. Cook the chicken for 3-4 minutes on each side, achieving a golden brown color before you flip.

While the chicken is cooking, prepare the sauce. Whisk the tapioca flour into the chicken stock rapidly, ensuring everything dissolves completely and then set aside. Melt the butter in a deep skillet on high heat and add the garlic. Stir the garlic for about a minute or until fragrant and add the sun-dried tomatoes. Stir everything together and cook for about 2 minutes or until all of the butter is pretty much absorbed. Add the chicken stock mixture to deglaze the pan. Stir everything together and cook for another 2-3 minutes on low before adding in the coconut cream, basil and Salt + Pepper. Stir to combine and increase the heat back to high, bring to a boil and then decrease the heat to a simmer and let cook for about 5 minutes or until it starts to thicken to your desired consistency. If after 5 minutes you still want the sauce to be thicker- in a separate bowl, whisk together 1 tsp of Tapioca Flour and 2 tbsp of Chicken Stock to make a slurry, once combined, add to the sauce and stir to combine. Wait another 2-3 minutes and the sauce will thicken. Once you've reached the desired consistency, turn off the heat and pour over the chicken to serve. YUM! Happy Eating!

If you're serving a vegetable with this dish- maximize your time by roasting your vegetable choice with a little Coconut Oil, Salt + Pepper at 400 degrees for about 15-20 minutes (depending on the vegetable). Once the vegetables are in the oven, you can start and finish the chicken and sauce in the time it takes to cook the veggies so everything will be ready at the same time!

*I use Smart Chicken thin sliced breasts but you can also use two regular breasts and cut them yourself

**Make sure you are getting natural sun-dried tomatoes, not packed in oil as those have all kinds of not-so-good-for-you additives!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

​

#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

​

#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

​

​

bottom of page