Tomato Chicken with Basil Garlic Sauce

Tomato Chicken with Basil Garlic Sauce

Ingredients

• 1/8 teaspoon cayenne
• 1 tablespoon olive oil
• 5 cloves garlic minced
• 4 tablespoons salted butter divided
• 15 ounce can unsalted crushed tomatoes
• 1 pound boneless skinless chicken breasts (about 2)
• 1 ounce fresh basil leaves (about 1 cup) sliced into strips

Cauliflower rice:

• 1 tablespoon olive oil
• 8 ounces riced cauliflower

Instructions

1. Slice the chicken breasts in half along the length to make them thinner. 
2. Pat dry with a paper towel. 
3. Season both sides of all pieces with salt and pepper.
4. In a wide nonstick pan, add olive oil and 2 tablespoons of butter over medium to medium-high heat, stirring until the butter is melted and the pan is hot.
5. Add chicken breasts in a single layer. 
6. Cook until each side is browning, about 4 minutes per side. 
7. When the chicken is cooked through, transfer to a plate. 
8. Work in batches if your pan is not large enough to hold them all at once.
9. Cool the pan by reducing to medium-low heat. 
10. Add minced garlic, cooking until golden brown and aromatic, about a minute. 
11. Add crushed tomatoes and cayenne, stirring together and scraping up any bits that have stuck to the pan.
12. Increase heat to bring to a simmer. Stir in remaining 2 tablespoons of butter until melted. 
13. Add salt and pepper to taste. 
14. Simmer for about 5 minutes to thicken the sauce a bit, stirring occasionally.
15. While the sauce is simmering, prepare the cauliflower rice. 
16. Stir the cauliflower with olive oil in a heat-proof bowl and microwave until tender, about 3 minutes on high.
17. Reduce the pan’s heat so it’s barely simmering. Stir in the basil. 
18. Transfer the chicken back to the pan to soak up the sauce. 
19. Serve with cauliflower rice.
20. Enjoy!

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