This recipe was inspired by a Chicken Florentine dish that I made a few years ago. I have since switched to a gluten and dairy free diet so I had to make a few substitutions. Typically, I dont use a recipe for this and make it up as I go, but for convenience Ive written it all up just for you! This is such an easy meal and its done mostly (the noodles youll have to cook separately) in one pan for easy clean up.
Ingredients:
- 3 Boneless Chicken Breasts (or substitute a bag of cooked shrimp)
- 4 Tablespoons Butter
- Salt and Pepper to Taste
- 1/4 Cup Finely Chopped White Onion
- 3 Cloves of Finely Chopped Fresh Garlic
- 1 Cup Dry White Wine
- 1 Cup Full Fat Coconut Milk
- 1 Bag Fresh Spinach
- 1/2 Cup Sun Dried Tomatoes
- 1 Tablespoon Dried Parsley
- 1/2 Tablespoon Fresh or Dried Basil
- 1 Box Gluten Free Pasta (I like Barilla Fettuccini)
Directions:
In a skillet melt 2 tablespoons of butter (or use olive oil) over medium heat. While butter is melting, butterfly the chicken breasts and lightly season with fresh ground salt and pepper. Lay chicken fillets into the pan and cook thoroughly (about 5 minutes per side)(internal temperature should reach 165 degrees and no longer have any pink in the center). Remove cooked chicken from pan, place on a plate and cover with foil to keep warm.
Melt 2 more tablespoons of butter in the same pan. Add 1/4 cup chopped white onion and 3 cloves of minced garlic and saut until garlic is fragrant and onions are translucent (should take 1-2 minutes). Scrape pan with a wooden spoon. Carefully pour in 1 cup of dry white wine (such as a Sauvignon Blanc or Chardonnay) into the pan and bring to a gentle boil. Stir and simmer until liquid is reduced by half. Add 1 cup of coconut milk and bring back to a boil until the sauce is again reduced by half (about 3 minutes).Add 1/2 tablespoon basil, 1 tablespoon parsley, and salt and pepper to taste. If you want to make your sauce a little thicker, sift 1/2 to 1 (depending on how thick you like your sauce) tablespoon of corn starch into the pan and whisk.
Reduce temperature to low and add baby spinach and 1/2 cup sundried tomatoes. Stir until spinach has wilted and turns bright green. Return chicken to pan.
Enjoy this delicious dish over pasta. I particularly enjoy Barillas gluten free pastas. The pasta cooks just like regular pasta and doesnt break down or become mush like many other gluten free pastas.
Happy Cooking! I hope you enjoy this as much as I have. Let me know what you think of the recipe in the comments below!
Kara