Chicken Florentine

Ingredients:

• 4 boneless skinless chicken breast
• Sea Salt and freshly ground black pepper
• Shredded Coconut, for dredging
• 6 TBSP Ghee
• 2 TBSP green onions, sliced
• 1 TBSP chopped garlic
• 1 cup Chicken Stock
• 1/4 cup Apple Cider Vinegar
• 1 cup coconut milk
• 1 TBSP chopped fresh Italian parsley
• 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Directions:

Sprinkle the chicken with salt and pepper. Dredge the chicken in the shredded coconut to coat lightly. Shake off any excess shredded coconut. Melt 2 tablespoons of ghee in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
Melt 2 tablespoons of ghee in the same skillet over medium heat. Add the green onions and garlic and sauté until the garlic is fragrant, about 30 seconds, stirring to scrape up any browned bits on the bottom of the skillet. Add the chicken broth and apple cider vinegar. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the coconut milk and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce to taste with salt and pepper. Add the chicken and any accumulated juices to the sauce and turn the chicken to coat in the sauce.
Meanwhile, melt the remaining 2 tablespoons of ghee in another large skillet over medium heat. Add the spinach and sauté until heated through. Season the spinach to taste with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.