When we're healthy, we're happy.
When we're healthy, we're happy.
Chicken with Sun-dried and Fresh Tomatoes
Prep Time
10 minutes
Prep Notes
1 shallow bowl for dredging the chicken (You may choose to eliminate this step and use non-coated chicken.)
1 large saute pan or frying pan
Cooking Time
30 - 40 minutes
Yields
3 - 5 servings
Ingredients
1/2 cup almond flour (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 - 4 medium to large chicken breasts, boneless and skinless
Olive oil
1 large onion, chopped
4 cloves garlic, finely chopped
2/3 cup sun-dried tomatoes, chopped
1 cup grape or cherry tomatoes,
1/4 to 1/2 cup of Kalamata olives
1 cup unsweetened almond milk
1 cup chicken stock
Salt
Freshly ground pepper
Directions
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Combine the almond flour, salt, and pepper in a shallow bowl. Dredge the chicken breasts in the flower to coat evenly all over. Set aside on a plate. If skipping dredging, season the chicken all over with the salt and pepper and set aside.
3. Heat the olive oil in large pan over medium-high heat. Sear the chicken until golden on both sides. Transfer to plate and set aside.
4. Add onion, garlic, sun-dried tomatoes, grape tomatoes, olives, almond milk, and chicken stock to pan. Stir together scraping up pan bits. Add salt and pepper to taste. Bring to a boil and allow to cook to thicken mixture, approximately 5 - 6 minutes.
5. Add chicken back to pan, pressing them into and and slightly covering with mixture in pan. Place pan in hot oven and bake for 20 minutes or until chicken is completely cooked.
6. When cooked, remove pan from oven. serve chicken with sauce. Goes well with any side of vegetables, rice, or pasta.
Notes
You may choose to eliminate the dredging step and use non-coated chicken.