Ingredients
Scale
- 4–5 thick sliced bacon or panchetta, small diced
- 3–4 chicken breasts, pounded to 1/2 inch thick
- 1 teaspoon each salt and pepper
- 2 heaping teaspoons Italian seasoning, salt free + divided
- 2 tablespoons butter (coconut oil or olive oil)
- 1 medium shallot, small diced
- 2 large garlic cloves, minced
- 3 tablespoons sherry or 1/3 cup white wine
- 2 heaping tablespoons dijon mustard
- 1 cup chicken bone broth
- 1 cup unsweetened full fat coconut milk
- 3–4 cups fresh spinach
- 1 small bunch fresh parsley, roughly chopped
Instructions
- Heat a cast iron skillet or heavy duty pan over medium heat. Saute the bacon until it is crispy. Remove the bacon and set aside. Pour off all but around 1 tablespoon of bacon grease from the pan (save the grease for another time).
- Sprinkle the chicken liberally with the salt, pepper and 1/2 of the Italian seasoning on both sides. Add the chicken to the pan, giving each breast an inch or two between the other. Let cook for at least 6 minutes, or until the under side is becoming brown. Flip over and cook for 2 minutes. Remove the chicken and place on a plate.
- Add the butter and shallots to the pan. Saute for 1 minutes. Add in the garlic and cook for another 1 minute. Stir in the sherry and mix around to deglaze the pan to break up the bits on the bottom. Let simmer and reduce by half – abouth 1 minute.
- Pour in the dijon mustard and bone broth. Mix with a whisk to break up the mustard and combine everything. Bring to a simmer and reduce the heat. Simmer for 8-10 minutes or until it pulls away from the pan and starts to become slightly more thick.
- Stir in the coconut milk, spinach and remaining Italian seasoning. Mix to combine and when the spinach starts to wilt, add in the chicken breasts. Bring up to a simmer and cook for 6 minutes or until the chicken is cooked through.
- Sprinkle the parsley and reserved bacon on top, right before you serve.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner