Creamy Tuscan Chicken
Ingredients
The chicken
-
4
oz.
boneless skinless chicken breast
-
1
tablespoon
avocado oil
-
2
tablespoons
unsalted butter (or ghee for dairy free)
-
salt
to taste
-
pepper
to taste
The sauce
-
4
cloves
garlic, minced
-
½
cup
diced sweet onion
-
⅓
cup
dry white wine
-
⅛
teaspoon
red pepper flakes
-
2
cups
cherry tomatoes
-
2
cups
baby spinach
-
1
cup
full fat coconut milk
-
1
tablespoon
lemon juice
-
¼
cup
fresh basil, chiffon
Instructions
- Season both sides of the chicken with salt and pepper.
- Heat a large skillet over medium-high heat and add avocado oil.
- Sear the chicken breasts for 4-5 minutes on each side, then remove and set aside.
- In the same pan, add butter and minced garlic, sautéing for 30 seconds.
- Add diced onions and sauté until translucent, about 2 minutes.
- Deglaze the pan with white wine, scraping up any brown bits, and season with salt and red pepper flakes.
- Add cherry tomatoes and cook for 3-4 minutes, pressing them to burst.
- Stir in the spinach and sauté until wilted, about 2 minutes.
- Pour in the coconut milk and simmer for 3-4 minutes.
- Add lemon juice and fresh basil, stirring to combine.
- Return the chicken to the pan and serve.
Nutrition Facts (estimated)
Servings
4-5
Calories
452
Total fat
29g
Total carbohydrates
7g
Total protein
36g
Sodium
448mg
Cholesterol
124mg
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