Chicken with Basil Avocado Cream Sauce

I invented this sauce and I think it one of the best and most versatile sauces. It could go on both chicken and steak. And it could also be used as a salad dressing (just add a bit of olive oil to the mix!)

In this recipe I decided to put it on a balsamic seasoned chicken. Simple, but just simple enough to show off the flavor of the fresh basil in the creamy sauce!

I chose to serve this chicken and cream sauce with steamed green beans and a baked sweet potato loaded with raw butter.

Chicken Ingredients

4 chicken breasts, organic and free-range

2 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

1 teaspoon italian seasoning 

Directions

• Preheat the oven to 275 degrees
• In a 8×8 pan, place the chicken breasts close together in the pan
• Top with the olive oil and balsamic vinegar
• Put the spices in a small bowl and put 1/4 of the spices in each of the chicken breasts
• Bake for 1 hour and 25 minutes, until the chicken is cooked through
• To bake the chicken quicker, you have the option of heating the oven to 350 degrees and baking for 40 minutes

 

Basil Avocado Cream Sauce

1 Avocado

1/2 cup fresh basil

2 garlic cloves

1 Tablespoon lemon juice

1/2 cup coconut milk

Directions

• Put all of the ingredients in a blender and mix on high until completely blended together
• You may need to add more coconut milk to reach the right consistency for each blender to mix it
• This sauce will be pretty thick (because of the avocado)
• It lasts in the fridge covered tightly with parchment paper and a cover for about 5 days

Enjoy!