Creamy Chicken and Summer Squash

Made WITHOUT using any DAIRY or GRAINS! (and it’s REALLY GOOD!).
I used coconut cream & almond flour in place of the traditional heavy cream & flour.

Makes 4 servings

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.

Sauté 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.

Enjoy!

❤Rachel

Creamy Chicken and Summer Squash

Category Dinner Recipes

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

1. 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.
2. 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.
3. 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.
4. Sprinkle with fresh chopped parsley.

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