Creamy Sun-Dried Tomato Chicken Skillet

Ingredients

• 1 tbsp Olive Oil
• 4 Chicken Breast
• 1/4 cup Chicken Broth
• 1 tbsp Arrowroot Powder
• 2 clove Garlic
• 1/2 cup Coconut Cream
• 1/2 cup Sun-Dried Tomatoes
• 1/2 cup Basil
• Salt
• Pepper

Instructions

1. Season chicken breasts on both sides with sea salt and black pepper.
2. 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.
3. Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth. (Sprinkle it evenly on top, then whisk fast - don't just dump it in.)
4. 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.
5. 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.