Creamy Sundried Tomato Chicken Recipe - Whole 30, Clean Eating, Paleo Approved

 

 

 

 

Creamy Sun-Dried Tomato Chicken

Ingredients

¼ cup tapioca, potato, arrowroot powder or corn starch                        salt and pepper                       

8 boneless chickn breast                                        1 onion sliced thinly   

¾ cup    Sliced Sun-dried Tomatoes (not packed in oil)                   

1 tbsp Garlic clove minced               

1 tsp italian seasoning

Red pepper flakes to taste

13.5 oz can of coconut milk

1 cup chicken broth low sodium

Instructions -

1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken in the mixture until fully coated.
2. Heat 2 T. of the olive oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, italian seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
7. Remove from the oven and top with shredded basil just before serving.