Creamy Tuscan Chicken with Crispy Prosciutto

Ingredients

olive oil

2 tbsp

prosciuttotorn

4 oz

boneless skinless chicken breasts

2 lb

kosher salt

to taste

black pepper

to taste

all-purpose flour

1/4 cup

shallotchopped

1

garlicminced

4 cloves

fresh thymeleaves

1 tbsp

crushed red pepper

1/2 tsp

dry white wine

1/2 cup

chicken broth

1 cup

heavy cream

Dairy-freefull-fat coconut milk

1 cup1 cup

grated parmesan

Dairy-freenutritional yeastplus 1 tsp lemon juice for tang

3/4 cup1/3 cup

sun-dried tomatoeschopped

1/2 cup

baby spinach

4 cups

fresh basiltorn

1/4 cup

Method

1. 01Heat olive oil in a large skillet over medium-high. Crisp prosciutto, 3 min. Lift out.
2. 02Pound chicken to even thickness. Season with salt and pepper, dredge in flour.
3. 03Sear chicken in the prosciutto fat, 5 min per side. Lift out.
4. 04Soften shallot, 2 min. Add garlic, thyme, pepper flakes, 30 sec.
5. 05Pour in wine, scrape the bottom. Reduce by half, 2 min.
6. 06Add broth and cream. Simmer until thickened, 5 min.
7. 07Stir in parmesan and sun-dried tomatoes.
8. 08Fold in spinach until wilted.
9. 09Return chicken, spoon sauce over. Heat through, 3 min.
10. 10Top with crispy prosciutto and basil.

Fits

• Egg-free
• Nut-free
• Soy-free