ingredients

for the chicken:
3 pounds chicken , thin sliced
3 tablespoons coconut flour
1 tablespoon italian seasoning
1-1/2 teaspoons salt
oil from sundried tomatoes

for the sauce:
1/2 cup raw cashews, soaked in hot water for 30 minutes
14.5 ounce can tomato sauce
8 ounce jar sundried tomatoes, packed in olive oil
1/2 cup vegetable broth
2 cloves garlic
1 tablespoon italian seasoning
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
1 teaspoon salt

directions

make sure to soak your cashews in hot water for 30 minutes prior to starting this meal. you can do this by bringing a small pot of water to a boil, then turning it off & removing it from the burner. pour cashews into the hot water to soak.

drain the sundried tomatoes & reserve the oil. slice the sundried tomatoes into small pieces.

dredge the chicken in the coconut flour, italian seasoning & salt.

make the sauce before you start the chicken. to do so, drain the cashews & discard water. place cashews along with all the other ingredients in a high speed blender for 40-60 seconds, making sure the cashews are completely emulsified into the sauce. set aside.

pour the oil from the sundried tomatoes into a large skillet & heat over medium-high. brown the chicken 3-4 minutes per side.

pour the sauce over the chicken, stirring it around a bit to coat the chicken. sprinkle the sundried tomatoes over the sauce.

cover & reduce heat to low, cooking an additional 10 minutes.