- Unsweetened Original Almondmilk
- Extra Creamy Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 30 Minutes
In a shallow plate, combine flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder.
Pat-dry the sliced chicken breast, and coat each breast in the flour mix, shaking off the excess.
Heat a large pan, on medium heat and add 3 tablespoons of olive oil.
When the pan is hot, add the chicken to the pot and cook 5 minutes per side. Remove chicken and reserve.
In the same pan, add a small, diced, yellow onion, the minced garlic, and using a spatula combine while scraping the tid-bits left behind from the chicken.
When the onion has become translucent, combine in ½ cup of chicken broth, along with ½ cup of Almond Breeze Extra Creamy Almondmilk.
Lower the flame to low, and add in black pepper, paprika, Italian seasoning, the sun-dried tomatoes, and 1 cup of shredded cheese (dairy free?). Mix until the cheese is melted.
Place the reserved chicken in the sauce, and baste it in the sauce, allow these flavors to marry for 5 minutes.
Source: Michelle Disla