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Preheat the oven to 350 degrees F.
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In an 8 ½ x 11 pan, add the chicken in one layer.
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Top each piece of chicken with 1-2 pieces of ham to cover the chicken.
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Top the ham with the slices of cheese.
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In a small saucepan over medium low heat, melt 3 Tbsp butter.
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Whisk in the flour and cook for one minute.
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Add in the chicken stock and coconut milk while whisking to mix in the flour and to thicken the sauce.
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Once sauce has thickened add in the wine and seasonings (salt, garlic powder, onion powder, and black pepper).
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The sauce will be fairly thick but will thin out once cooked with the chicken.
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Pour the sauce over the chicken to cover entirely.
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Mix the almond flour with butter and Herbes de Provence and sprinkle over the chicken.
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Bake in the oven until sauce is bubbly and the chicken is cooked through, about 35-45 minutes.
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Serve immediately.