Recipe of the Week – Dairy-Free Tuscan Chicken

• 2 medium chicken breasts
• 1/4 cup avocado oil (divided)
• 1/2 medium yellow onion, chopped
• 8 ounces sliced mushrooms
• 1/2 cup cashew butter (room temperature)
• 1/2 cup unsweetened almond milk (room temperature)
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 Tablespoons almond flour
• 1 cup spinach
• 1/4 cup sun-dried tomatoes
• salt/pepper (to taste)

Instructions

• Cut each chicken breast in half horizontally.
• Add salt and pepper to the chicken (and any other seasoning of choice).
• Place 2 Tablespoons of oil in a skillet or pan and cook the chicken over medium heat for about 4-5 minutes on each side.
• Set the chicken aside.
• Place 1 Tablespoon of oil in the pan and cook the chopped onions for about 1-2 minutes.
• Add in the sliced mushrooms and cook for about 7-10 minutes, or until they are tender.
• Set the mushrooms aside.
• While the mushrooms are cooking, create the sauce by whisking together the cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning until smooth.
• Place the remaining oil (1 Tablespoon) and almond flour in the pan and whisk for about 2-3 minutes.
• Pour the sauce into the pan and whisk for another 2-3 minutes, allowing it to slightly thicken and reduce.
• Add in the sun-dried tomatoes and spinach and stir.
• Add the chicken breasts and mushrooms back in, coating with the sauce and letting them heat back up for about 1 minute.
• Add more salt and pepper to taste.

Enjoy!