Kelly Kruger Instagram – MARRY ME CHICKEN!! I’ve modified this recipe making it gluten free with coconut milk instead of cream. Apparently anyone u make this for will want to marry you so hot tip for Valentine’s Day dinner!!! Have you tried this yet?? Would you? MAKE IT: – 4 boneless, skinless chicken breasts – Salt and pepper to taste – 2 tablespoons olive oil – 3 cloves garlic, minced – 1 teaspoon red pepper flakes (adjust to taste) – 1 cup chicken broth – 1 can (13.5 oz) coconut milk – 1 tablespoon gluten-free flour (such as almond flour or a gluten-free all-purpose flour blend) – 1 teaspoon Italian seasoning – 1 cup grated Parmesan cheese – 1/2 cup sun-dried tomatoes, chopped – Fresh parsley, chopped, for garnish Instructions: 1. Preheat your oven to 375°F (190°C). 2. Season the chicken breasts with salt and pepper on both sides. 3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside. 4. In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. 5. In a small bowl, whisk together the chicken broth, coconut milk, and gluten-free flour until well combined. 6. Pour the coconut milk mixture into the skillet. Add the Italian seasoning and chopped sun-dried tomatoes, then stir to combine. Allow the mixture to come to a simmer. 7. Return the chicken to the skillet, spooning some of the sauce over the top of each piece. Sprinkle the grated Parmesan cheese over the chicken. 8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling. 9. Once done, remove the skillet from the oven. Garnish the chicken with chopped fresh parsley before serving. #Dinneridea #eaymeals #chicken #whatsfordinner #recipeshare #recipe #glutenfree #coconutmilk