Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 cup full-fat coconut cream
  • 0.5 cup compliant chicken bone broth
  • 0.5 cup sun-dried tomatoes, oil-packed and julienned
  • 3 cloves garlic, minced
  • 1 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh basil leaves, chiffonade
  • 1 lemon, cut into wedges

Instructions:

  1. Prepare the chicken. Slice 1.5 lbs chicken breasts into thin, even cutlets. Note: This ensures they cook through simultaneously without becoming tough.
  2. Season the meat. Sprinkle 1 tsp sea salt and 0.5 tsp cracked black pepper over both sides of the cutlets. Note: Seasoning early allows the salt to penetrate the fibers for better flavor.
  3. Sear the poultry. Heat 2 tbsp avocado oil in a large skillet over medium high heat. Add chicken and cook 4 minutes per side until a deep golden crust forms and it releases easily from the pan.
  4. Rest the meat. Remove the chicken from the pan and set aside on a plate. Note: This prevents the carryover heat from drying out the meat while you make the sauce.
  5. Sauté the aromatics. Lower heat to medium and add 3 cloves minced garlic and 0.5 cup sun dried tomatoes to the remaining oil. Sauté 2 minutes until the garlic is fragrant and the tomatoes soften slightly.
  6. Bloom the spices. Stir in 1 tsp dried oregano and 0.5 tsp red pepper flakes. Cook for 30 seconds until the kitchen smells like a Tuscan herb garden.
  7. Deglaze the skillet. Pour in 0.5 cup chicken bone broth, scraping the bottom of the pan with a wooden spoon to loosen the brown bits (the fond). Note: Those bits are pure concentrated flavor.
  8. Thicken the sauce. Whisk in 1 cup full fat coconut cream and 1 tbsp nutritional yeast. Simmer for 5 minutes until the liquid reduces slightly and becomes velvety.
  9. Combine and finish. Return the chicken and its juices to the pan. Simmer for another 2-3 minutes until the internal temperature hits 165°F (74°C).
  10. Garnish and serve. Top with 0.25 cup fresh basil and serve with 1 lemon wedge on the side. Note: The lemon juice should be added right at the table to keep the flavors bright.