Creamy Chicken Toscana

Ingredients

3 slices thick-cut bacon, minced

2 pounds boneless, skinless chicken breasts

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ cup cassava flour

1 tablespoon ghee (sub vegan butter for dairy-free)

½ cup halved and thinly sliced shallot (about 1 large shallot)

3 garlic cloves, minced

¼ teaspoon crushed red pepper flakes

2½ cups (20 ounces) low-sodium chicken broth

2 tablespoons freshly squeezed lemon juice (about 1 lemon)

2 teaspoons Dijon mustard

1 teaspoon Italian seasoning

2 cups peeled and diced (¼-inch) russet potato (about 1 large potato)

2 cups deribbed and thinly sliced lacinato kale (about ½ large bunch)

¾ cup unsweetened full-fat coconut milk or dairy-free creamer

1 lemon, cut into wedges, for serving

Directions

IN a large deep nonstick skillet, cook the bacon over medium heat until just crisp, 3 to 4 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels and set aside, reserving the fat in the bottom of the skillet.

MEANWHILE, place the chicken breasts on a cutting board and cover with parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts to a ¼-inch thickness. Pat dry with a paper towel. Season the chicken with I teaspoon of the salt and the black pepper.

SET the skillet with the bacon fat over medium-high heat. Place the cassava flour in a bowl and dredge each chicken breast so that it is evenly coated, shaking off any excess. Carefully place the chicken in the skillet and cook until golden brown and cooked through, about 4 minutes per side. You may need to work in two batches to avoid crowding the pan. Transfer the cooked chicken to a plate and set aside.

REDUCE the heat under the pan to medium. Add the ghee and let it melt. Add the shallot, garlic, and pepper flakes and cook until the shallot is tender, about 2 minutes, stirring often and taking care that it doesn't burn.

ADD the chicken broth, lemon juice, mustard, Italian seasoning, and remaining ½ teaspoon salt and stir until well combined, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer. Add the potato, cover, and cook until tender, 15 to 18 minutes.

ADD the kale and coconut milk and stir until the kale is slightly wilted, about 2 minutes. Add the cooked bacon and nestle the chicken into the sauce. Cover and cook until the chicken is heated through, about 5 minutes. Serve with lemon wedges on the side.