Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup coconut cream
- 1/2 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch or arrowroot powder
Instructions:
Season chicken breasts with salt and pepper on both sides
Heat olive oil in a large skillet over medium-high heat
Add chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side
Remove from skillet and set aside
In the same skillet, add minced garlic and cook for about 1 minute until fragrant
Pour in chicken broth and coconut cream, stirring to combine
Bring to a simmer
Add chopped basil and lemon juice to the sauce, stirring well
In a small bowl, mix cornstarch or arrowroot powder with a tablespoon of water to create a slurry
Pour the slurry into the sauce and stir until thickened, about 2-3 minutes
Return the cooked chicken breasts to the skillet, spooning the sauce over them
Cook for an additional 2-3 minutes until heated through
Serve the chicken with basil cream sauce hot, garnished with extra basil leaves if desired
