Gluten-free Chicken Pinocchio

• 8 ounces, weight Chicken Breast
• 1/4 cups Gluten Free All-Purpose Flour Mix
• 1 Egg, Beaten
• 1/4 cups Almond Meal
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1 Tablespoon Shallots, Minced
• 1/2 cups Mushrooms, Sliced
• 1/4 cups Spinach
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 3 ounces, weight Gorgonzola Cheese
• 3 ounces, weight Mozzarella Cheese

1. Dust chicken breast with some of the flour mix.
2. Dip in the egg and then into almond meal to coat.
3. In a saucepan on medium heat, melt butter with olive oil.
4. Pan-fry each breast for 23 minutes per side or until nice golden brown.
5. Add minced garlic, minced shallots, mushrooms, spinach, and heavy cream.
6. Salt and pepper to taste.
7. Simmer to reduce the sauce for about 5 minutes.
8. Preheat oven to 350 degrees F (180 degrees C).
9. Add Gorgonzola and turn off heat.
10. Place contents of pan into an ovenproof dish.
11. Top with mozzarella and bake for 68 minutes, or until cheese is melted, bubbly and golden.
12. Serve with rice, gluten free pasta, quinoa, and/or vegetables.

chicken, flour, egg, butter, olive oil, clove garlic, shallots, mushrooms, spinach, heavy cream, salt, gorgonzola cheese, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/gluten-free-chicken-pinocchio/ (may not work)