I am fixated on simple skillet chicken formulas of late. There's only something around a dish you can get ready in less than 30 minutes with straightforward fixings. Something ahhhhmazing.
The present formula is Creamy Tomato Basil Skillet Chicken. My motivation for this one is my 30 Minute Dairy Free Tomato Basil Soup.
It's actually about this sauce, companion. It has the equivalent layered extravagance of tomatoes, basil, and garlic that you'll discover in the soup.
Also try our recipe : CREAMY CAULIFLOWER WILD RICE SOUP #vegetarian #cauliflower
Chicken
- 4 chicken breasts
- 2 tbsp olive oil extra virgin
- 1 tbsp dried basil
- salt & pepper
- 7 roma tomatoes
- 1/2 cup chicken stock
- 1/2 cup canned full fat coconut milk
- 2 garlic cloves or 1 tsp minced garlic
- 10 large fresh basil leaves
- 3/4 tsp salt
- 1/2 tsp pepper
- handful cherry tomatoes
- 5 oz fresh spinach
- chopped fresh basil
- Slice your 4 chicken breasts horizontally to create 8 thin breast cutlets. (If you have a smaller skillet you can leave the breasts whole. I like them thin to soak up more sauce and cook faster.)
- Add olive oil to skillet. Heat to medium high heat.
- Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each breast. Cook until browned, about 5 minutes. Flip chicken. Cook until remaining side of chicken is browned, about 5 minutes. (It can take less time if you're using smaller cutlets so keep an eye on them.)
- Remove chicken from the skillet and set aside on a plate.
- Add all sauce ingredients to blender. Blend until smooth.
- Pour blended sauce into the pan. Add spinach and a handful of cherry tomatoes. Stir until spinach is mixed in with sauce. Add your chicken back to the pan. Reduce heat to medium low or low. Cover and simmer for 5 minutes so sauce is heated through and cherry tomatoes are softened.
- Sprinkle chopped fresh basil on top. Serve!
Source : bit.ly/2SILE75
Read more our recipe : Vegan Gumbo #vegan #healthyrecipe
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