Marry Me Chicken without Tomatoes
Marry Me Chicken without tomatoes is a creamy, dairy-free and nightshade-free version of the viral classic, made with blended carrots, parsnips, basil and nutritional yeast.
Ingredients
- 12 oz carrots, peeled and cut into rounds (about 2 cups)
- 6 oz parsnips peeled and cut into rounds (about 1 cup)
- ¼ cup chopped shallots, about 1 large
- 2 large cloves of garlic, roughly chopped
- 1½ tsp Kosher salt, divided, plus more as needed
- 2½ cups chicken stock, plus more as needed
- 1½ tbsp non-fortified nutritional yeast
- ¼ cup basil leaves, loosely packed (about 8-10 leaves), plus more for garnish
- 4 oz coconut yogurt
- 1 tbsp olive oil, divided
- 4 medium chicken breasts
Instructions
- Add the carrots, parsnips, shallots, garlic and ½ teaspoon of salt to a wide, high-sided sauté pan.
- Add the stock to the pan and simmer uncovered until the vegetables are easy to mash and are fork-tender, about 12 to 15 minutes.
- Transfer to a high-powered blender. Add the nutritional yeast, basil and yogurt, and blend until completely smooth. Set the sauce aside.
- Return the pan to medium heat and coat with a tablespoon of olive oil, or enough to coat the pan. Season the chicken on both sides with the remaining teaspoon of salt and sear until golden, about 2 to 3 minutes on each side, then remove it to a plate.
- Pour the sauce back into the pan, scrape up all the browned bits from the chicken, and loosen with a splash of stock if the sauce feels too thick.
- Nestle the chicken into the sauce and let it finish cooking at a low simmer, about 5 to 7 minutes, until just cooked through, or when the chicken reaches an internal temperature of 165°.
- Season to taste. Serve warm, topped with fresh basil.