Looking for a tasty creamy chicken recipe? This dairy-free cream sauce is silky perfection and works wonderfully with the tart sun dried tomatoes. Spoon over grilled chicken for the perfect healthy lunch or dinner.
You know that Mr. Bejelly is picky. If you could hear my voice when I saw that, you would know exactly what I mean.
His first nibble of this didn’t look good. Like I was thinking that it was not going to pass the test and that The Little and I would get to eat all of it and the next thing I see is him reaching for seconds.
The last time I tried to cook sundried tomatoes it was a nightmare. They were hard little bits and I didn’t see why anyone in their right mind would want to eat them but technology must have changed because these were juicy and tender.
Creamy Sundried Tomato ChickenPrint
- 2 Tablespoons coconut oil
- 2 garlic cloves peeled
- 1/2 cup sundried tomatoes chopped
- 1 cup coconut cream or heavy whipping cream
- 1 lb boneless skinless, chicken breasts , sliced in half
- salt and pepper to taste
In a large pan over medium heat, melt coconut oil, add garlic and cook for 30 seconds.
Add the sundried tomatoes and chicken broth; increase to medium heat
and bring to a boil. Reduce the heat and simmer until the tomatoes are tender, roughly 10 minutes.
Add in the cream and whisk. Bring to a boil and then lower the heat until the sauce is thick enough to coat a spoon. Remove from the stove and set aside.
Sprinkle the chicken breasts with salt and pepper on both sides. In a separate pan over medium high heat and warm the coconut oil. Add in the chicken breasts and brown, roughly 4 minutes per side.
Add in the cream mixture and let simmer for 8 to 10 minutes and serve over zucchini noodles.