Creamy Italian Basil Chicken (Dairy Free)

Another easy skillet dinner to make your life easy and your families bellies full!

I've seen a lot of different basil chicken recipes on instagram recently and I wanted to try my hand, but was inspired to make a healthier version that you won't leave your stomach all out of sorts (dairy does it to me!). Played around twice with it, and this final one was super good, filled with goodies, while staying health and dairy free!

“Played around twice with it, and this final one was super good, filled with goodies, while staying health and dairy free!”

Below I go over your shopping list and I breakdown the specific recipe and the steps to making this skillet dinner! Serves 4. Recipe is gluten free and dairy free.

Ingredients

For the chicken:

* 4 pieces of organic chicken breasts (or two thicker pieces cut in half)

* 1 tbsp fresh garlic, crushed red pepper, Italian seasoning and onion powder

* 1/2 c of chopped fresh basil (if there is one thing in this recipe you follow - get FRESH!)

* 1 tbsp olive oil

For the sauce:

* 1/2 c of low sodium chicken broth

* 1/2 can of canned coconut milk (I used the fat on top)

* 1 large shallot, minced

* 1 tbsp crushed red pepper and paprika

* 1 tbsp fresh garlic minced

* 1/4 c of cooking white wine

* 1/2 c of fresh chopped basil

* Pepper and sea salt

For the potatoes:

* 6 small red skin potatoes, seasoned with Italian seasoning, garlic powder, onion powder, pepper and sea salt

--- Cooking Steps ---

1. Season the potatoes and cook in a pan with olive oil until cooked through, about 15-18 minutes (on low).

2. Season the chicken breasts and add olive oil to a cast iron pan - cook for 3 minutes on each side and then put the pan in the oven (pre-heat to 400) and cook for an additional 10 minutes. Remove from the pan.

3. Add the sauce ingredients and bring to a boil. Add the chicken and potatoes and put on low and cook another 2-3 minutes.

4. If not dairy free, add some fresh parm to the top!

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