Gluten-Free, Non-Dairy, Non-Gluten, Paleo, Poultry
Source It Starts With Food
1. Cut chicken lengthwise into 1-inch strips. Pat the chicken dry with paper towels and sprinkle with salt and pepper.
2. Heat the fat in a large nonstick skillet over medium-high heat until the fat melts and shimmers or smokes. Add the chicken to the skillet and allow to cook on one side, undisturbed, for 2-3 minutes. Use tongs to flip the chicken over and brown on the second side for 2-3 minutes.
3. Remove chicken from pan, reduce heat to medium, add the garlic, and cook until fragrant, about 30 seconds.
4. Add broth, garlic, and tomatoes to the pan. Return the pan to medium-high heat and stir, scraping up the browned bits (aka flavor) from the bottom of the pan. Cook until sauce begins to boil. Add the chicken pieces back to the pan, and simmer until the sauce is slightly thickened, 4-5 minutes. Remove the pan from heat and stir in basil. Serve immediately.
Stephenie: This required a lot of broth to make the sauce. Also, it was okay and a lot of work. I wouldn't make this again.