Chicken Florentine
INGREDIENTS 6 Chicken Breast Cutlets…thin sliced (1.5 lbs) 4 cups Baby Spinach 1/2 lb Mushrooms...sliced 1/3 cup Refrigerated Coconut Milk (solid part only) 1/4 cup Chicken Broth 3 tbs Grated Parmesan (optional) 2 tbs Bacon Fat…or fat of choice 1 Garlic Clove…minced Fresh Parsley for garnish Salt and Pepper to taste Heat 2 tablespoons of fat in skillet and brown your cutlets for about 3-4 minutes each side or until cooked through. Remove chicken to a serving platter. Add mushrooms to the same skillet and sauté until brown and tender, adding more fat to pan if needed. Add spinach and garlic and continue to cook until spinach is wilted. Lower heat and add coconut milk, broth and cheese to the skillet. Simmer for 5 minutes and season with salt and pepper. Pour sauce over chicken. Garnish with fresh parsley.
