Chicken and Sundried Tomatoes in Lemon Caper Sauce

INGREDIENTS:

  • 1½ – 2 pounds chicken breasts, boneless and skinless, 4 chicken breasts

  • 2 tablespoons olive oil, extra virgin

  • salt and pepper

  • 1 tablespoon dried basil

  • ¾ cup chicken stock

  • ¼ cup unsweetened canned coconut milk

  • ⅓ cup lemon juice

  • ½ cup julienne cut sun-dried tomatoes , drained

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 teaspoon minced garlic, or 2 cloves garlic

  • 2 tablespoons brined capers, rinsed

  • 5 ounces fresh spinach, or spinach/arugula mix (my favorite)

25 Minutes door to door

PREPARATION:

  • Step 1

    Add olive oil to sauté pan or cast iron skillet. Heat pan to medium high heat.

  • Step 2

    Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each breast. Cook until browned, about 5 minutes. Flip chicken. Cook until remaining side of chicken is browned, about 5 minutes.

  • Step 3

    Reduce heat to low. Add chicken stock, canned coconut milk, lemon juice, sun-dried tomatoes (make sure you drained the oil), salt, pepper, garlic, and capers. Cover and let simmer on medium low heat for 2 to 3 minutes to heat sauce.

  • Step 4

    Add spinach leaves. Stir a little so they’re in the sauce and not just covering your chicken. Cover and let simmer for 2 to 3 minutes until leaves start to wilt.