AIP Chicken Florentine

CHICKEN FLORENTINE (AIP)

INGREDIENTS

• 4 boneless skinless chicken breasts
• Olive oil to sauté
• 1 bunch green onion, chopped
• 1/2 lb button or cremini mushrooms

INGREDIENTS FOR THE SAUCE

• 3 Tbsp arrowroot
• 2-3 garlic cloves, minced
• 1 cup chicken stock
• 1 cup coconut milk
• 1/2 tsp sea salt, or to taste
• 4 cups fresh baby spinach, loosely packed

INSTRUCTIONS

1. In a saute pan, heat the olive oil, season the chicken breasts on both sides with sea salt and place in the pan.
2. Cook until brown on both sides, remove from pan and set aside.
3. Heat a little more oil in the pan and sauté the mushrooms and green onions until soft.
4. Add the garlic, chicken stock and coconut milk.
5. Bring to a simmer.
6. Dilute the arrowroot in a little water and whisk into the simmering mixture until it is creamy. Season with salt if needed, then add the spinach and turn off the heat.
7. Stir in the spinach just to wilt the leaves, then return the chicken to the pan to reheat it.
8. Serve immediately with the mushroom and spinach sauce spooned over the top.

By Executive Chef Ann Lotterhos