Coconut Paprika Chicken

I came home hungry but determined to make something delicious out of what was hanging around my kitchen. I eyeballed the measurements (did I mention I was starving) and came up with an absolutely delicious and super easy dinner. Dig in, play with your measurements—you will love this.

Serves 1

1 organic, free-range chicken breast

1 cup coconut milk

1/4 cup white wine

2 T ghee

2 T paprika

3-5 large basil leaves, julienned

1 1/2 cups golden cherry tomatoes, halved

Melt ghee in large frying pan and brown chicken with paprika on both sides. Splash wine over the chicken and cook off for 1 minute. Add coconut milk, tomatoes and basil and sauté on medium heat until chicken is cooked through and the tomatoes have wilted. Salt to taste.