· 4 small chicken breasts, boneless, skinless· sea salt and pepper to taste· 1/4 cup almond or coconut flour· 2 garlic cloves, minced· 1 small yellow onion, sliced· 1/2 lb. button mushrooms, chopped· 4 small yellow squash, chopped bite-size· 2 Tbsp + 1 tsp coconut, or olive oil· 1/2 cup low sodium chicken broth· 1/2 cup coconut cream· 2 cups fresh baby spinach· Chopped parsley, for garnish
Step 1Heat 2 Tbsps oil in a large skillet over medium-high. Salt and pepper each side of the chicken breasts and dredge in the almond flour, pressing lightly to coat. Place the chicken breasts in the hot skillet. Cook for 3-4 minutes on each side, or until it is cooked. Remove chicken from the skillet and set aside.Step 2In the same pan, heat 1 tsp oil then add onions, mushrooms, and squash. Saute until golden, about 5 minutes. Remove from pan and set aside.Step 3Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add spinach, & let the sauce gently bubble for about 3-4 minutes. Slice cooked chicken breasts and add back into the pan along with all of the pre-cooked veggies. Combine gently, cover and let rest (with the heat off for about 5 minutes.Step 4Sprinkle with fresh chopped parsley.