Dairy-Free Tuscan Chicken

Step 1

Cut each chicken breast in half horizontally.

Step 2

Add salt and pepper to the chicken (and any other seasoning of choice).

Step 3

Place 2 Tablespoons of oil in a skillet or pan and cook the chicken over medium heat for about 4-5 minutes on each side.

Step 4

Set the chicken aside.

Step 5

Place 1 Tablespoon of oil in the pan and cook the chopped onions for about 1-2 minutes.

Step 6

Add in the sliced mushrooms and cook for about 7-10 minutes, or until they are tender.

Step 7

Set the mushrooms aside.

Step 8

While the mushrooms are cooking, create the sauce by whisking together the cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning until smooth.

Step 9

Place the remaining oil (1 Tablespoon) and almond flour in the pan and whisk for about 2-3 minutes.

Step 10

Pour the sauce into the pan and whisk for another 2-3 minutes, allowing it to slightly thicken and reduce.

Step 11

Add in the sun-dried tomatoes and spinach and stir.

Step 12

Add the chicken breasts and mushrooms back in, coating with the sauce and letting them heat back up for about 1 minute.

Step 13

Add more salt and pepper to taste.

Step 14

Remove from heat, serve, and enjoy!