Tuscan chicken, aka marry-me-chicken, is one of the best dishes I’ve ever had, so you know I had to try to come up with a gluten-free and dairy-free version. It did not disappoint. Trust me, you can’t taste the coconut cream, and even dairy-eating peeps will love it!
3 large chicken breasts (butterfly by slicing through the middle but be carefully to leave it attached in the middle)
1 tsp sea salt
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp smoked paprika
1/2 tsp freshly ground black pepper
2 tbsp + 1 tsp extra virgin olive oil
1 tbsp vegan butter
4 cloves garlic, minced
1 yellow onion, finely diced
1/4 c chicken bone broth or stock
1/2 c sun-dried tomatoes, chopped
1 1/2 c coconut cream
2 c baby spinach
Garnish: chili flakes
Prep both sides of each chicken breast with black pepper, salt, basil, oregano, and paprika.
Heat 2 tbsp extra virgin olive oil over medium heat in a large pot, then add the chicken and sear on both sides, cooking for two minutes. Remove the chicken from the pot, and place it on a plate. Set it aside for later.
Add butter, and saute the onions until tender and caramel in color.
Add the sun-dried tomatoes, and saute for about 1 minute, then deglaze the pot with chicken bone broth.
Add the spinach, and saute for another minute.
Add the coconut cream, and cook for 5 minutes.
Add the chicken back to the pot, coat each breast with sauce, and cook for 15 more minutes.