Dairy Free Spinach & Artichoke Chicken

Ingredients

Chicken

• 1 tbsp butter or ghee

• 2 large chicken breasts, sliced in half lengthwise

• 1/2 tbsp dried basil

• 1/2 tbsp dried oregano

• 1/2 tbsp garlic powder

• 1 tsp sea salt

• 1/2 tsp black pepper

Creamy Spinach Artichoke Sauce

• 1 tbsp butter or ghee

• 6 cloves garlic, minced

• 1 small yellow onion, diced

• 3 tbsp white wine vinegar

• 1 tbsp water

• 1 tbsp arrowroot powder

• 1 14oz can full fat, unsweetened coconut milk

• 1/2 tsp sea salt

• freshly cracked black pepper, to taste

• 1 14oz can quartered artichoke hearts, chopped

• 2 cups packed baby spinach

• toasted sourdough bread, optional

Instructions

1. Season the chicken breasts on both sides with basil, oregano, garlic powder, onion powder, salt and pepper. Heat butter in a large skillet over medium heat. Sear the chicken until browned on both sides, about 5-7 minutes per side. Transfer the cooked chicken to a plate.

2. To the same pan add the remaining butter. Add garlic and onions, sautéing for about 1-2 minutes, scraping up any browned bits from the chicken. In a small bowl whisk together the water and arrowroot. To the pan, add white wine vinegar, arrowroot slurry, coconut milk, salt, and pepper.

3. Simmer for 2-3 minutes until the sauce has thickened, then turn the heat to low. Stir in the spinach and artichoke hearts, cooking until the spinach has wilted. Return the chicken to the pan and spoon with the creamy sauce. Sprinkle with red pepper flakes and serve with a slice of toasted sourdough!