4 thin sliced chicken breasts
1 TB Ghee
Salt and Pepper
1/2 cup canned coconut cream
1/2 cup vegetable broth
2 TB Nutritional Yeast
1 TB Arrowroot flour
1-2 bunches roasted asparagus
Heat ghee in skillet over medium high heat. Salt and pepper both sides of the chicken breasts and add to pan. Cook 4 minutes per side, then remove and set aside.
Add to skillet coconut cream, vegetable broth, and nutritional yeast. Whisk until combined and beginning to bubble. Continue whisking as you slowly add arrowroot flour and sauce begins to thicken.
Add chicken back to the skillet with the sauce, and add roasted asparagus as well. Toss all to coat, cover, reduce heat to low, and simmer additional 5 minutes.