Description
Discover how to make a delicious Chicken Florentine dish with this easy recipe. Learn the secrets to a flavorful and satisfying meal your family will love!
Ingredients
- 1/4 cup all-purpose flour (30g)
- 1/4 cup grated Parmesan, plus more for serving (30g)
- Salt and black pepper
- 4 thin-cut boneless skinless chicken breasts (about 450g)
- 1 tablespoon olive oil (15ml)
- 4 tablespoons beef tallow (60g)
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1/2 cup (120 ml) apple juice
- 1/2 cup chicken broth (120ml)
- 1 teaspoon (5 ml) dried basil (or 1 tablespoon (15 ml) chopped fresh basil)
- 1 teaspoon (5 ml) dried oregano (or 1 teaspoon (5 ml) chopped fresh oregano)
- 1/2 cup (120 ml) coconut cream
- 2 ounces dairy-free cream cheese, at room temperature (60g)
- 2 cups packed baby spinach (about 85g)
Instructions
- On a flat dish, combine the flour, Parmesan, and a teaspoon of both salt and pepper, ensuring they are well mixed. Coat each chicken breast thoroughly with the mixture on all sides.
- Set a large skillet over medium heat. Pour in the olive oil and melt 2 tablespoons of beef tallow together. Place the chicken in the skillet and sear until it turns golden on both sides, roughly 4 minutes per side, but not fully cooked. Take the chicken out of the skillet and set it aside.
- Add the remaining 2 tablespoons of beef tallow to the skillet and let it melt. Toss in the minced shallot, garlic, and a pinch of salt, stirring until the shallot becomes tender and the garlic releases its fragrance, around 2 minutes.
- Pour in the apple juice, chicken broth, basil, and oregano, and stir, scraping up any browned bits from the skillet’s bottom. Let this mixture reduce by about half, which should take 3 to 4 minutes.
- Mix in the coconut cream and dairy-free cream cheese, stirring until the cream cheese softens and blends in, forming a rich sauce, approximately 6 minutes.
- Introduce the baby spinach to the sauce, folding it in until it starts to wilt, which will take about a minute.
- Place the chicken breasts back into the skillet and let them simmer until they are completely cooked through, about 4 to 5 minutes. Take the skillet off the heat and serve the dish immediately, garnished with freshly grated Parmesan.
Notes
- Thoroughly coat each chicken breast with the flour and Parmesan mixture for a crispy exterior.
- Be cautious not to overcook the chicken; aim for a golden color on both sides.
- Allow the sauce to simmer and reduce for 3 to 4 minutes to enhance the flavor.
