Chicken and Sun-dried Tomatoes

Step 1

Combine the garlic salt, Italian seasoning, paprika and pepper in a small bowl. Place the chicken breasts on a cutting board or large plate and sprinkle both sides with the rub. Place lemon slices on a separate plate and sprinkle with a little bit of the rub. Use all of the rub.

Step 2

Place nutritional yeast and coconut cream in a small microwave-safe bowl or cup. Add some water if needed. Microwave on high power for 20-30 seconds until the mixture is smooth and creamy. Set aside.

Step 3

Heat a medium-large sauté pan or skillet (one that has a lid) over medium heat. Add oil and the lemons and sauté for 30 seconds then remove them back to the plate.

Step 4

Add the chicken breasts to the pan and cook, uncovered for 3 minutes or until the underneath side is a pretty golden brown. Reduce the heat a bit to maintain a gentle sizzle. Flip chicken over and cover the pan. Lower the heat slightly and cook for 5-12 minutes (depending on the thickness of the chicken) until underside is golden brown

Step 5

Remove the chicken to a clean plate and tent with foil.

Step 6

Add the finely minced or grated garlic to the pan and sauté for 30 seconds. Add soy sauce, vinegar and chicken stock and increase the heat to high. Bring the mixture to a boil, stirring and scraping the bottom of the pan to loosen any brown bits from the chicken. Boil for 5 minutes or until liquid is reduced by about one half.

Step 7

Reduce heat to low and add the cream cheesy mixture, the sun-dried tomatoes and the chopped rosemary. Stir and cook over low heat until cream mixture is melted and sauce is smooth. Return the chicken to the pan and cover. With the heat on low, cook for about 3 minutes or until chicken is warmed through. Top with the lemon slices and sprinkle with extra chopped rosemary and sun-dried tomatoes, for garnish.