Pan Fried Herby
Chicken Florentine
Crispy pan fried chicken breast filled with herbs served with the best cream sauce loaded with spinach and fresh basil. Oh that garlic, shallots and white wine might be my favorite part.
Serve with gluten free pasta, spaghetti squash or on its own.
I’m a sucker for a good cream sauce and I love that this isn’t a complete gut bomb (yes, I said that). I’m over that feeling of unbuttoning my pants and rolling away from the dinner table. Ok, back to this recipe!
Yes, this is gluten free AND dairy free. I know, right?!?! So good and delicious without all that.
Gluten free + Dairy Free
Unsweetened coconut milk is used for the ‘cream’ – half and half or whole milk would work but keeping it dairy free is a good thing.
White wine, chicken bone broth, and gluten free flour make the sauce creamy and delicious.
I used these gluten free rice panko bread crumbs with salt free Italian herbs, salt and pepper.
SO butter technically is dairy…swap it out for olive oil, avocado oil or this vegan butter.
Check out these favorite chicken recipes!
Pan Fried Herby Chicken Florentine
- Total Time: 30 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 2 chicken breasts, pounded until less than 1/2 inch thick
- 1/2 gluten free panko bread crumbs
- 1 teaspoon dried Italian herbs (salt free is best)
- 1/2 teaspoon each salt and pepper
- 2 tablespoons coconut oil (olive oil or avocado oil work too)
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 teaspoon gluten free flour
- 1 cup white wine
- 1 1/2 cups chicken bone broth
- 1 cup unsweetened coconut milk (the thick cream at the top is best)
- 1 large handful fresh spinach
- 1 large bunch fresh basil, roughly chopped
Instructions
- Heat a large skillet over medium/high heat.
- Meanwhile, place the panko bread crumbs, dried Italian herbs, salt and pepper on a large plate. Place the chicken breasts and press on both sides to coat the chicken with the bread crumb mixture.
- Add in the cooking oil to the heated pan. Swirl around the coat. Place the chicken breasts into the pan, leaving a little bit of room between them. Cook for at least 4 minutes or until the underside is browned slightly. Carefully flip over and cook for another 4 minutes or until the chicken is cooked through. Remove the chicken from the pan to a cutting board or plate to let rest.
- Return the pan to the heat and turn down to low. Melt the butter and garlic together for 30 seconds. Sprinkle in the flour and whisk to combine. Cook for 1 minute.
- Pour in the white wine and whisk to combine – let cook for 1 minute. Pour in the bone broth and coconut milk. Whisk to combine and let come up to a simmer (small bubbles). It should be nice and thick and creamy.
- Sprinkle in the fresh spinach and a pinch of each salt and pepper. Turn the heat off and mix in the spinach as it begins to wilt.
- Add the chicken back to the sauce to warm up slightly and sprinkle in the basil. Serve with pasta, spaghetti squash or on its own. Enjoy.
Notes
To pound or tenderize the chicken breasts: place them in a ziploc bag. Use a rolling pin, gently but firmly (yeah, I know) flatten the chicken breasts out so they are the same thickness. They should be under 1/2 inch thick.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: Italian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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