Keto Chicken Florentine RECIPE

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Making this delicious low carb chicken Florentine is simple.

Season the chicken breasts with salt and pepper.

Cook the chicken in a little olive oil, in a skillet over medium heat.

When cooked through, remove it to a plate and keep warm.

Brown the mushrooms, add the garlic and a splash of dry white wine.
Add the spinach and stir to wilt.

Push the mushrooms and spinach to the sides of the pan, then add the softened cream cheese and heavy cream stirring until thick and melted.
Season to taste with salt and pepper.

Serve over the chicken.

Ingredients
2 boneless skinless chicken breasts (6 oz/ 170 g each)
1/4 cup dry white wine* (2 fl oz/60 ml)
1/2 cup heavy cream (4 fl oz/120 ml)
1/4 cup soft cream cheese (2 oz/56 g)
1 1/2 tbsp olive oil, divided
1 tsp minced garlic
1/4 pound sliced mushrooms (4 oz/120 g)
1 cup fresh spinach, packed (2 oz/56 g)
Instructions
*Sub 2 tsp lemon juice and 1/4 cup chicken broth for wine if you don't have any.
Preparation

Let chicken come to room temperature for 20 minutes before cooking. Pound chicken gently with a meat mallet to a more even thickness. Pat chicken dry, rub with olive oil, and season with salt and pepper.
Method

Place a medium skillet over medium-high heat. When hot (a drop of water will skip across the surface) pour in 2 teaspoons of oil and swirl to coat the pan.

Place the chicken pretty-side down and turn heat to medium. Cook 6-8 minutes per side (depending on the thickness of the chicken) or until the internal temperature reaches 160 F. Remove the chicken to a plate and tent with foil.

Pour 2 teaspoons of oil into the pan and add the mushrooms and garlic, stirring as they cook. Add more oil if necessary. Pour in the wine and stir into the mushrooms.

Add the spinach to the pan and stir to encourage wilting.
Push ingredients to the sides of the pan and turn pan to medium-low. Add the cream cheese and heavy cream to the middle of the pan. Stir until melted and thick.

Season to taste with salt and pepper and spoon over the chicken. Serve with a small side salad or cauliflower rice (see recipe for parsley cauliflower rice in the post).
Serves 2. Each serving is 5.4 NET CARBS.