Start by slicing the chicken breast in half to create 2 thin slices per breast. Place one hand on the breast for pressure, using your knife slice meat horizontally, cutting through to the other side.
In a shallow bowl mix together the arrowroot, paprika, garlic & onion powder, italian seasoning, salt & pepper. Set aside
Add the cashews to a blender with 1 Cup of fresh water. Blend until smooth & Set aside. If you do not have a high speed blender, follow one of the steps in the notes to soften your cashews.
In a large pan over medium-high heat, melt the ghee.If you plan on serving with pasta, start boiling your water now. Dredge the chicken in the spice blend then place it into the frying pan. Reserve any remaining spices. Cook the chicken until golden brown, about 5 minutes per side. Reduce the heat to medium if the chicken is browning too quickly. When cooking is complete, Remove the chicken from the pan.
Add the garlic to pan, let cook for 1 minute. Add in the remaining spice blend & mix with the garlic. Immediately add in the chicken stock and scrape the bottom of the pan to remove any stuck on bits.
If it's not already, Lower the heat to medium. Add the cashew cream & lemon juice to the pan & stir to combine. Taste & season with salt if necessary.
Add the spinach & toss with the sauce to allow the heat to begin to wilt the spinach.
Lastly, add the chicken back to the pan. Reduce the heat to a low simmer & let cook for 3 minutes or until the chicken is cooked to perfection.
Serve over your favorite pasta or gluten free option.