Dairy Free Tuscan Chicken

• Gluten free
• Paleo

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 cup Baby spinach, fresh
  • 1 Basil, fresh
  • 1/2 tsp Garlic powder
  • 1 jar Sun dried tomatoes

• Canned Goods

  • 1/2 cup Chicken broth
  • 1 can Coconut milk, light

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on jennsfarmtable.com

Description

Ingredients

• 1 tablespoon olive oil
• 3 boneless skinless chicken breasts, sliced into 6 thin pieces
• 1 jar sun-dried tomatoes, thinly sliced
• 1 can light coconut milk
• 1/2 cup chicken broth
• salt & pepper to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 cup fresh baby spinach
• Fresh basil, shredded (garnish)

Directions

• Heat a large cast iron skillet over medium high heat. Add about a tablespoon of olive oil and swirl to coat.
• Salt and pepper both sides of each piece of chicken (to taste).
• In batches, sear both sides of the chicken for 3-4 minutes (until no longer pink).
• Remove chicken to a clean plate.
• Wipe out excess oil out of the pan and add chicken broth.
• Next, add coconut milk, tomatoes, garlic powder, and Italian seasoning.
• Bring to a simmer and add chicken back into the pan.
• Add a large handful of spinach and let it wilt as the liquid simmers.
• Simmer lightly for 3-5 minutes and remove from heat.
• Garnish with fresh basil.