This Creamy Lemon Basil Chicken is a delightful change-up from those boring old weeknight chicken dinners. Perfectly cooked chicken breast with fresh green beans and a lovely (bacony) cream sauce to go over top.
Heat your skillet over medium heat and add the bacon. Cook through and remove from pan. Take out all but 2 Tbls of the remaining bacon fat
Pat the chicken breasts dry and season with salt and pepper. Add to the skillet and cook on each side for 5 minutes and set aside
Add in the minced garlic and cook for 1 minute (add a little olive oil to the pan if needed), stirring to make sure it doesn't burnThen add in the broth, coconut milk, lemon juice and pepper flakes to the skillet and bring to a boil
Add in the chicken and reduce to a simmer. Cover and cook for 10 minutes. After the 10 minutes, add in the green beans and cook for another 5 minutes or until chicken is cooked through and green beans are just tender
Remove the chicken and green beans with a slotted spoon, leaving the sauce in the pan. Make a slurry with 1 Tbls of tapioca starch and 1 Tbls water and add to the pan with the basil and chopped baconBring to a boil and reduce to a simmer until just thickendServe over the chicken and green beans