Low Histamine Chicken Florentine
This low histamine version of chicken Florentine uses histamine friendly ingredients like kale and coconut milk alongside garlic and shallots to reimagine this classic Italian favorite.
Equipment
- Sharp Knife
Ingredients
- 2 Tablespoons Shallots diced (about 1 medium shallot)
- 1 Tablespoon Garlic minced
- 2 Tablespoons Fresh Organic Flat Leaf Parsley chopped
- 2 teaspoons Fresh Thyme chopped
- ⅓ cup Pecans finely ground, divided
- ½ teaspoon Redmond Real Salt divided
- ¼ teaspoon Freshly Ground Pink Peppercorns
- ¼ cup Otto's Cassava Flour
- 4 Tablespoons Kasandrino’s Olive Oil
- 4 Low Histamine Chicken Breasts (about 4 ounces each)
- 8 ounces Fresh Lacinato Kale woody stems removed, rough chopped
- 1 cup Organic Apple Juice
- 1 ½ cups Native Forest Coconut Milk
Instructions
- Prep all the produce: Peel and mince the shallots and garlic. Wash the kale and fresh herbs, then finely chop. Set aside.
- Finely grind the pecans until they start to form a paste, but it is still a bit powdery. Set aside.
- To the medium mixing bowl, add ¼ teaspoon salt, pepper, cassava flour and ¼ cup of the pecan “butter”. Dredge the chicken in the mixture until evenly coated. Set aside.
- Over medium heat, add 1 Tablespoon of olive oil to a large skillet. Add kale. Cook until starting to wilt, about 5 minutes. Transfer to a small bowl and set aside.
- Still over medium heat, add 2 Tablespoons of olive oil to the pan you cooked the kale in.
- Add the dredged chicken and cook until lightly browned, about 4 to 5 minutes per side or until the internal temp of your chicken is 165° F. Don’t overcook because it will cook a little bit longer in an upcoming step. For now, remove chicken from pan and set aside.
- Add the remaining 1 Tablespoon of olive oil to the now empty pan. Still on medium heat, add garlic, shallots, apple juice, coconut milk, remaining pecan butter, parsley, thyme, and remaining ¼ teaspoon salt. Stir about 1 minute until combined.
- Add the wilted kale and chicken and simmer until chicken is heated through, about 2 to 3 minutes.
- Serve chicken over top kale mixture. Garnish with parsley if desired.
Notes
*Pink peppercorns are the lowest histamine. Some people do tolerate a small amount of higher histamine black pepper. But pink is the better option here.
Nutrition
Nutrition Facts
Low Histamine Chicken Florentine
Serving Size
277 g
Amount per Serving
Calories
508
% Daily Value*
Fat
42.33
g
65
%
Saturated Fat
21.63
g
135
%
Trans Fat
0.008
g
Polyunsaturated Fat
3.77
g
Monounsaturated Fat
14.33
g
Cholesterol
21
mg
7
%
Sodium
343
mg
15
%
Potassium
764.75
mg
22
%
Carbohydrates
26.95
g
9
%
Fiber
6.05
g
25
%
Sugar
11.01
g
12
%
Protein
12.28
g
25
%
Vitamin A
5856
IU
117
%
Vitamin C
98.8
mg
120
%
Calcium
130
mg
13
%
Iron
3.08
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!