How to Cook Chicken with coconut Cream
Ingredients
- 1 tbsp. virgin olive oil
- 6 pieces chicken thighs
- salt
- ground black pepper
- 1 tsp. basil
- 3 tbsp. butter
- 4 cloves garlic, minced
- 1 cup Sundried tomatoes, sliced
- 1 can 400 ml coconut cream
- 1/4 cup Parmesan cheese
Procedures
- In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and basil. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
- In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add the Sundried Tomatoes.
- Stir in coconut cream, then add the chicken. Cook for 20 minutes. Add the parmesan cheese and bring mixture to a simmer. Reduce heat to low and simmer. Add 2 tbsp of oil from the Sundried Tomatoes bottle. Cook for 1 to 2 minutes over low heat.
- Serve.
Source
https://www.delish.com/cooking/recipe-ideas/a19636089/creamy-tuscan-chicken-recipe/