Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)

Ingredients

• 4 tsp. avocado oil divided
• 4 evenly sized chicken breasts
• 2 tsp. dried basil divided
• 2 tsp. salt divided
• 1/4 tsp. ground black pepper
• 2 cloves garlic minced
• 1 14.5-ounce can crushed tomatoes
• 1 14-ounce can artichoke hearts drained
• 1/2 cup coconut cream just the solid white part of a can of coconut milk or cream
• fresh parsley or basil chopped, for garnish

Instructions

1. Heat 2 tsp. avocado oil in a large skillet over medium-high heat. In a small bowl, combine 1 tsp. dried basil, 1 tsp. salt, and 1/4 tsp. black pepper. Season both sides of chicken breasts with seasoning mixture.
2. Transfer chicken breasts to skillet and cook without moving, about 8 minutes, or until bottom is golden brown and releases easily. Flip and cook about 3 more minutes or until cooked through. Internal temperature should be about 161-162º F. Transfer cooked chicken breasts to a plate.
3. Let skillet rest a couple minutes then return to stove. Heat 2 tsp. avocado oil over medium-low heat. Add garlic and sauté, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and stir to combine well and incorporate coconut cream. Bring mixture to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Garnish with chopped fresh parsley or basil, if desired.
4. source:https://ift.tt/2DSyXCg

source https://toprecipesfood12.blogspot.com/2018/11/creamy-tomato-artichoke-chicken-whole30.html