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Cut the chicken breast into strips or use chicken tenders. Season with Italian seasoning, salt and pepper. In a large pan over medium-high heat, heat the oil. Depending on how many servings you are preparing, you may want to work in batches. In that case, add only a portion of the oil accordingly. Brown the chicken in the pan, about 5 minutes. It should turn golden brown and be cooked through almost completely. If working in batches, set aside and brown the next portion of meat. For 4 servings, I brown all the chicken at once, for 8 I brown it in two batches. Add all of the meat back into the pan together with the thinly sliced garlic and sprinkle with paprika. Stir well. Add the chicken broth (preferably already heated), release the caramelization from the pan (if any) and bring to a boil. Stir in the cream. Let simmer for 5 minutes or until the chicken is done. Thicken the sauce by sprinkling over the xanthan gum and stirring well. You can of course use a different thickener of your choice (like cornstarch). Season to taste. Enjoy by itself or with a side of vegetables and rice or cauliflower rice. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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