Creamy Sun-dried Tomato Chicken (Paleo, Low Carb) #Recipe


4 large Chicken breasts (whole or cut into strips)
1/2 cup Coconut cream
1/2 cup Sun-dried tomatoes (drained if packed in oil)
1/4 cup Chicken broth
1/2 cup Fresh basil (chopped)
2 cloves Garlic (minced)
1 tbsp Olive oil
1 tbsp Arrowroot powder
 Sea salt
 Black pepper

Full recipe from :

Season chicken breasts on both sides with sea salt and black pepper.
Heat olive oil in a large skillet 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.
Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth.
Add the minced garlic to the skillet (add a little more oil if it's dry). Cook for about 30 seconds, until fragrant. Add the arrowroot/broth 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 sea salt and black pepper to taste.
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.