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Cook The Chicken: Season the whole chicken breast with salt and pepper. Add a large skillet over medium/high heat along with 1 tablespoon olive oil. Once the oil is heated, add the chicken and cook for about 6 minutes per side, or until golden brown. Once done cooking, transfer the chicken to a plate.
Make The Sauce: To the skillet with the chicken breast drippings, add, 1 tablespoon vegan butter, minced garlic and shallots and cook until fragrant, about 30 seconds. Add in the chicken broth. coconut milk, sundried tomatoes, nutritional yeast, and seasoning.
Transfer the cooked chicken back to the skillet with the sauce. Bring to a simmer and then reduce the heat to medium-low. Cook until the internal temperature of the chicken breast reaches 165°F.
Garnish chicken with fresh basil. If you are not dairy-free top with freshly grated parmesan cheese