One Pan Chicken Florentine

1: Season chicken with salt and pepper. Dredge each piece in almond flour to coat.

2: Melt 1 tbsp. butter in a large skillet over medium-high heat. Add chicken and cook 2-3 minutes per side, until golden brown and cooked through; place on a clean plate.

3: To the same pan, add 2 tbsp. butter, shallot, and garlic; cook for 2-3 minutes. Add the wine and increase heat. Reduce to half, scraping up browned bits from the bottom of the pan.

4: Once reduced, stir in the cream and cook for a couple of minutes to thicken.

5: Add spinach and cook down until wilted, about 2-3 minutes.

6: Nestle the pieces of chicken into the sauce and spoon sauce over each piece.

7: Sprinkle with parmesan and parsley.