There are truly so many components to this dish that coming up with an adequate name, without fumbling over too many words in the title, proved to be more than a challenge.
I like a challenge.
But this time, I simply gave up.
The sauce was inspired by the last of the Meyer Lemons for the season, and a hint of desired sweetness with both a nutty and creamy flair.
And of course, I’m crazy for basil, so both that and some dark chocolate balsamic just had to make the menu.
Citrus Almond Cream Chicken with Chocolate Basil Balsamic
2 large chicken breasts
1 Meyer Lemon, juiced and divided
sea salt and pepper
1 Tbs. fresh ground almond butter
3 Tbs. full fat coconut milk
1/8 tsp. Meyer Lemon Salt
2 Tbs. fresh basil, thinly sliced
1 Tbs. dark chocolate balsamic vinegar
Preheat the oven to 425 degrees. Placing in a French oven or glass baking dish, cover the chicken breasts with half the lemon juice, sea salt, and pepper. Bake, tightly covered for 35-40 minutes, until completely cooked through.
Meanwhile, in a high speed blender, combine the remaining lemon juice, almond butter, coconut milk, and Meyer Lemon salt. Puree until smooth.
After removing the chicken from the oven, thinly slice and serve over a dollop of the Citrus Almond Cream puree. Garnish with fresh basil and a hint of dark chocolate balsamic.