1cupheavy whipping creamcashew cream or coconut cream, see notes
4cupschopped baby spinach4 ounces
1tspsea saltor to taste, see notes
1/2tspfreshly ground black pepperto taste
Optional: chopped fresh basil or parsley & grated parmesan
Instructions
Prep all the ingredients before you begin to cook. Then preheat a 10-12" skillet over medium high heat. When the pan is hot but not smoking add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
Brown the chicken breasts 3-4 minutes per side before removing them from the pan.
Add the remaining tablespoon of oil along with the onions and garlic. Lower the heat to medium and cook until the onions are browned and softened, 5 minutes.
Add the Italian seasoning, sun-dried tomatoes, chicken stock, and heavy cream or coconut cream.
Bring the sauce to a boil scraping up the browned bits from the bottom of the skillet. Add the chicken back to the pan and reduce the heat to maintain a simmer.
Cook to reduce the sauce and turn the chicken once, after about 5 minutes for even cooking. When the chicken is done, 10-15 minutes, add the spinach in an even layer across the skillet. Or you can remove the chicken from the pan, add the spinach, then add the chicken back in after it's wilted.
Let the spinach sit over the simmering sauce for about 1 minute to help it wilt. Then carefully mix it in. Season to taste with sea salt and pepper. Then serve with the optional fresh basil.
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Notes
My package of chicken had 3 chicken breasts in it weighing 1.5 pounds. I sautéed them whole and then cut them in half to serve 6. You can also cut them in half to create 6 thinner chicken breasts before you cook them and reduce the cooking time for the chicken by 5-8 minutes.The amount of salt will vary depending on the ingredients you use, try to find low-sodium chicken broth and add salt to your taste.For the coconut cream, you can use cans of coconut cream. Or refrigerate a can of coconut milk, then scoop out the hardened cream from the top which measures about 1 cup of coconut cream per can of coconut milk. Refrigeration is needed to make the cream easier to scoop out. You can also use 1 cup of coconut milk from the can but the sauce won't be quite as creamy.For dairy-free, paleo, & whole30 be sure to use the coconut cream and omit the optional parmesan. Also, check over the labels closely for your ingredients to make sure they're compliant.