• Chicken With Sun Dried Tomato-Basil Sauce

    chicken with sun dried basil sauce


    • 6 boneless, skinless chicken breasts
    • 2 tablespoons extra virgin olive oil
    • 1 and 1/2 tablespoons coconut butter
    • 2 tablespoons almond meal
    • 1/2 cup onion, finely chopped
    • 1 spring onion, finely diced
    • 2 cloves garlic, minced
    • 1/4 cup sun dried tomatoes (not ones packaged in oil)
    • 1/4 cup fresh basil, chopped
    • 1 and 1/2 cups chicken broth
    • 1/2 cup coconut cream
    • black pepper to taste


    1. Heat olive oil in a large frypan over a medium / high heat
    2. Add chicken breasts and sprinkle with a little bit of pepper on each side
    3. Cover and cook until done turning just once if possible
    4. Remove when cooked and set aside. Keep covered
    5. In a large saucepan over a medium heat, melt coconut butter. Add onion, garlic and spring onion. Cook for 2-3 minutes or until soft and translucent
    6. Add sun dried tomatoes and stir. Add almond meal and stir constantly (preferably with a whisk) for a couple of minutes
    7. Continue to whisk while you slowly add the chicken stock ensuring and lumps are removed
    8. Continue to whisk and add the coconut cream. Keep whisking for several minutes until the sauce begins to thicken
    9. Remove from heat and set aside. The sauce will continue to thicken as it cools slightly
    10. Add basil to the sauce and stir
    11. Place chicken breast on a plate and spoon sauce over the top. Serve with a side of steamed green vegetables, garden salad or over a bed of whole wheat spaghetti