4 8-oz Chicken breasts (whole or cut into strips)
1 tsp Sea salt (to taste)
1/4 tsp Black pepper
1 tbsp Olive oil
1/4 cup Chicken broth, reduced sodium
2 tsp Arrowroot powder (or 1/4 tsp xanthan gum)
2 cloves Garlic (minced)
1/2 cup Heavy cream (or coconut cream for dairy-free)
1/2 cup Sun-dried tomatoes (julienned, drained if packed in oil)
1/2 cup Fresh basil (cut into ribbons)
Tap on the times in the instructions below to start a kitchen timer while you cook.
Pat the chicken breasts dry with paper towels and season them on both sides with sea salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-8 minutes per side, until golden brown and almost cooked through (internal temperature should reach 160 degrees F). Time will vary depending on the thickness of your chicken and whether it’s whole or cut into strips.
Remove the chicken from the pan, cover with foil to keep warm, and set aside.
Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth.
Add the minced garlic to the skillet (add a little more oil if it’s dry). Cook for about 1 minute, until fragrant.
Add the arrowroot/broth mixture, 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 1-2 minutes, until the sauce thickens. Adjust salt and pepper to taste if needed.
Add the chicken back to the pan and spoon the sauce over it. Cook for 1-2 minutes, until chicken is fully cooked through (internal temperature reaches 165 degrees F).
Top with the remaining fresh basil before serving.