Artichoke Tuscan Chicken
Description
This recipe is to die for . . . seriously! The flavors will sing a song in your mouth. Coconut milk provides a good fat while lemons are rich with vitamin C and other minerals. Garlic, herbs and the sun-dried tomatoes add a tantalizing boost.
Ingredients
Instructions
-
Onto a large dish, carefully scoop ½ cup arrowroot flour and ½ tsp salt and ½ tsp pepper. Mix and set aside. Preheat the oven on to 375°F.
-
In a large, deep oven-safe skillet, heat oil or ghee to medium-high. One at a time, carefully coat the chicken with the arrowroot mixture and place in the skillet. Cook the chicken breasts for approximately 4 to 5 minutes on each side. They may not be fully cooked yet.
-
Remove the chicken and set aside. Turn down the heat to medium-low. Add more coconut oil or ghee if needed and add the onions. Sauté for 3-5 minutes, then add the garlic cook for another 30 seconds.
-
Add the chicken broth, the artichoke hearts including the water in the can, sun-dried tomatoes, spinach, and the coconut milk. Add the Italian seasoning, the rest of the salt, pepper and red pepper flakes. Stir to combine.
-
Add the sautéed chicken to the top and drench them in the sauce. Place the entire skillet in the oven for 25 to 30 minutes until the chicken in cooked through. Serve up in large bowls.
-
