Creamy Chicken and Summer Squash
Ingredients
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
Instructions
Heat 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.
In 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.
Turn 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.
Sprinkle with fresh chopped parsley.
