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Pan-Seared Chicken Breast in Roasted Red Pepper and Tomato Herb Sauce

Ingredients

  • 2-3 lbs chicken breast split and pounded
  • Greek seasoning to taste, for chicken
  • 2 T. refined coconut oil
  • 2-3 cloves garlic, chopped
  • 1/4 cup fresh chopped parsely and oregano chopped
  • 1 lemon, thinly sliced
  • 2 T. capers
  • 1 cup white wine or chicken stock
  • 1/2 cup quartered artichoke hearts
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup roasted tomatoes, sun-dried
  • Salt and pepper to taste

Instructions

  • Sear seasoned chicken breeast in coconut oil 2-3 min per side, set aside. Deglaze pan with cooking liquid. Add all other ingredients of sauce, bring up to simmer until sauce reduces slightly. Add chicken into the sauce to finish cooking for about 10 more minutes over low heat.