Eosinophilic Esophagitis Friendly Dairy Free Chicken Florentine

Total time45 min

Prep time15 min

Cook time30 min

Eosinophilic Esophagitis Friendly Dairy Free Chicken Florentine

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the sauce

3 cloves garlic, minced
½ cup dry white wine
1 cup chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp dijon mustard
¼ tsp crushed red pepper flakes (optional)

For the spinach

5 oz fresh baby spinach
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.

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