Easy Tomato Basil Chicken KETO (Carolyn)

Servings:  6

Carbs:  2.2

You’re going to love this super easy one pan meal! Here are my best tips for getting it right:

• Seed the tomatoes. The seed pockets of tomatoes contain a great deal of liquid. By removing the seeds and the associated liquid, the sauce will be thicker and required less cooking. Simply cut the tomatoes into sections and run your fingers down the seed pockets to push them out. Then you can dice them nicely after that.
• Blend the tomatoes. Blending up the tomatoes first helps break them down so you can get dinner on the table that much faster.
• Sear the chicken. Get the oil nice and hot, and brown the chicken thighs on both sides. Make sure they are cooked through and not showing any pink before you remove them from the pan.
• Stir in the tomato puree and garlic. Simmer the tomatoes for 5 minutes or so to thicken the sauce and concentrate the flavors.
• Add the cream and basil. Plenty of fresh basil really takes this recipe to new heights!
• Add the chicken back in. It will only take a few minutes to warm the chicken back up.
• Sprinkle with parmesan. I highly recommend a good Parmigiano Reggiano for the tangy contrast it provides with the sweet tomatoes.
• I prefer chicken breasts to thighs, can I use those? Certainly. But chicken breasts are quite large and take longer to cook through so I recommend cutting them in into thinner cutlets by slicing through the middle.

Ingredients:

• 2 ½ cups diced fresh tomatoes seeds and liquid removed
• 6 boneless skinless chicken thighs
• Salt and pepper to taste
• 2 tablespoon avocado oil or olive oil
• 2 cloves garlic minced
• ½ cup heavy whipping cream
• ¼ cup chopped fresh basil lightly packed
• ¼ cup Finely grated parmesan

Instructions:

Make sure to remove as much of the seeds (and the liquid from the seed pockets) from the tomatoes as you can. Place in a blender or food processor and blend until smooth.

Pat the chicken thighs dry and season with salt and pepper.

Add the oil to a large skillet set over medium heat. When hot, add the chicken and cook until no longer pink, 5 to 7 minutes per side. Remove the chicken to a plate.

Add the tomatoes and garlic to the pan and season with salt and pepper. Simmer 5 minutes to thicken. Stir in the cream and basil.

Add the chicken back int to heat through, about 2 minutes. Top with grated parmesan.

Source:  All Day I Dream About Food