Creamy Tuscan Chicken with Coconut Twist
Ingredients
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup chicken broth
1 cup canned diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup heavy cream
1/2 cup coconut cream
1/4 cup grated Parmesan cheese
1 cup fresh spinach
2 tablespoons freshly squeezed lemon juice
Instructions:
- Season chicken with salt and pepper, then coat in flour.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes. Remove chicken from pan and set aside.
- In the same pan, add the onion and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
- Pour in the chicken broth, diced tomatoes, basil, oregano, and red pepper flakes. Stir to combine.
- Add the chicken back into the pan and bring the sauce to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- In a separate bowl, whisk together the heavy cream and coconut cream. Pour the mixture into the skillet, add the Parmesan cheese, and stir to combine.
- Stir in the spinach and lemon juice and cook until the spinach has wilted, about 2 minutes.
- Serve the creamy Tuscan chicken with rice or pasta. Enjoy!