INGREDIENTS
For the chicken
2 large chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup almond flour
2 tablespoons parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
For the florentine sauce
1 tablespoon butter
2 cloves garlic minced
3/4 cup chicken broth
1 tablespoon Italian seasonings
1 cup heavy cream
1/4 cup parmesan cheese
2 cups baby spinach loosely packed
INSTRUCTIONS
Slice the two chicken breasts lengthways to form four, thin pieces of chicken. Season the four chicken pieces with salt and pepper and set aside.
In a small bowl, whisk together the almond flour and parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring everything is covered.
Add the oil and one tablespoon of the butter into a skillet and place it over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the heat.
Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, before adding the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced. Add the cream and bring it to a boil, then add the parmesan cheese and spinach.
Add the chicken back into the pan and let it simmer for 5 minutes, until the sauce thickens.
Serve the chicken and the florentine sauce immediately
