Directions
- 1Season chicken.
- 2Coat chicken in almond flour.
- 3Pan-fry chicken until crispy and golden.
- 4In the same skillet, melt butter.
- 5Sauté shallots and garlic.
- 6Add white wine or chicken stock to deglaze the pan.
- 7Stir in cream and let it thicken into a silky sauce.
- 8Wilt fresh spinach into the sauce.
- 9Nestle the chicken back into the sauce.
- 10Top with parmesan cheese.
- 11Garnish with fresh parsley (optional).
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.5 tsp salt
- 0.25 tsp pepper
- 1 tbsp butter
- for coating almond flour
- 2 tbsp butter
- 1 finely diced shallot
- 4 cloves minced garlic
- 1.5 cups white wine or chicken stock
- 1 cup heavy cream or coconut cream
- 3 cups fresh spinach
- 0.5 cup grated parmesan cheese
- optional for garnish fresh parsley
Equipment
skillet
Tips
- This dish is grain-free and gluten-free as-is, but it can be served with crusty sourdough or pasta to soak up the sauce.
- This recipe takes zero extra effort and has minimal cleanup.
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