Chicken Bruschette
I found this recipe on Instagram, and the blogger made it look oh so easy. And while I am sure I made it more difficult than necessary, it will not be a weeknight meal for us due to the length of time it takes, It was delicious, however, and I would make it on the weekends for sure!
Ingredients
2 chicken breasts
1/2 pint of cherry tomatoes
2 cloves of garlic
2 tablespoons of butter
1 tablespoon of avocado oil
1/8 cup of chicken stock
2 tablespoons of heavy cream
1/2 tablespoon of parsley
salt
pepper
Instructions
1. Cut chicken breasts in half lengthwise and pound thin. Salt and pepper on both sides. Heat avocado oil in a skillet over medium heat. Cook chicken until done. Set aside and keep warm.
2. In the same pan, melt the butter. Add garlic and sauté for about a minute. Add in tomatoes and cook until wilted. Add in chicken stock and bring to a simmer for about 3 minutes. Lastly, add in the heavy cream and parsley.
3. Serve by topping the chicken with the tomato and cream mixture!
