Description
The simplest pan sauce, that coats the chicken perfectly. Serve with pasta and extra parsley.
Ingredients
Scale
- 1 teaspoon coconut oil
- 3–4 boneless skinless chicken breast
- salt and pepper, for seasoning
- 2 tablespoons salted butter
- 2 garlic cloves, minced
- 2 heaping tablespoons capers, drained
- 1 handful fresh parsley, roughly chopped
- 1 1/3 cup full fat unsweetened coconut milk
- 1 heaping cup cherry tomatoes, sliced in half
Instructions
- Heat a skillet up over high heat. Melt the coconut oil in the skillet and swirl around to coat the pan.
- Sprinkle the chicken breasts liberally with salt and pepper on both sides. Place the chicken into the prepared hot skillet. Let cook for 6-8 minutes or until brown.
- Flip over and turn the heat to medium low heat. Cook for 6 minutes or until the chicken is almost cooked through. Remove the chicken from the pan and place on a cutting board or plate.
- Melt the butter in the skillet. Add in the garlic. capers and parsley. Toss to coat with the butter and cook for 1 minute.
- Pour in the coconut milk and bring up to a boil or high simmer. Simmer for 1 minute and turn the heat off.
- Add the chicken breasts back in and top with the cherry tomatoes. Serve with the pan sauce on top and garnish with more fresh parsley.
Notes
Serve with cook gluten free pasta.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: Italian