Place a skillet over medium heat on the stove top.
While that is heating, chop up the 1½ lb organic chicken breast, 1 organic onion, 1 organic zucchini , 1 red pepperslice the 2 ears of corn and finely chop the 3 basil leaves.
Add in 1 tbsp butter to the hot skillet and melt.
Add the chicken, onion, zucchini, corn, red pepper and basil to the skillet.
Add in the 1½ tsp pink Himalayan salt, ½ tsp organic garlic powder and ⅛ tsp black pepper.
Stir until all of the spices are mixed in. Let cook, stirring frequently (about 8-10 minutes) until the chicken is cooked through and the onion slightly translucent.
Add in the 1 tbsp all purpose einkorn flour and stir well, about 1 minute.
Pour in the ¾ cup organic chicken broth and ½ cup organic heavy cream. Stir again. Bring to a low boil.
Place the lid on and turn to low. Let simmer 5 minutes.
Remove the lid and stir. Let reduce down to desired thickness about another 5-10 minutes. This should create a nice and creamy sauce.
Remove and serve with your favorite side. I like to serve it over top of mashed potatoes.
