2 tbsp. extra virgin olive oil
4 large free-range or organic chicken breasts cut in half creating 8 thinner pieces
1 tbsp. organic GF dried basil
1 tsp. organic GF sweet paprika
2 garlic cloves, crushed
1 organic tomato, crushed
6 small or 3 large portobello mushrooms, cleaned and thinly sliced
1 organic orange bell pepper, thinly sliced
1 cup coconut milk
1 cup sour cream + ¼ cup water
1 tbsp. all purpose GF flour
½ cup organic parsley, chopped
Sea salt and organic GF black pepper to taste
Heat oil in a large sauce pan and sauté the chicken on all sides until golden
Add basil, paprika, garlic, tomato, portobello, orange bell pepper and continue frying on low heat coating the chicken with mixture about one minute.
Add 1 cup of coconut milk and pinch of sea salt, and bring to boil. Cover turn the heat to low and simmer for 35 minutes
Mix sour cream, ¼ cup water, flour, parsley and add to chicken. Cook on low heat for 15 more minutes stirring occasionally. Season to taste.
Place the chicken on a large deep platter and pour on the sauce. Garnish with fresh basil or parsley. Serve with roasted squash, basmati rice or quinoa.