Chicken Florentine Low Carb Recipe 435

LOW CARB CHICKEN FLORENTINE

Low Carb Chicken Florentine image

Fresh spinach with a creamy low carb florentine sauce makes this chicken dish a wonderful choice for a healthy dinner.

Provided by ginamarie

Categories Poultry

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves
4 -5 cups fresh spinach
1 cup mayonnaise
2 cups parmesan cheese, shredded (don't use the green can kind, just freshly grated)
2 cups cottage cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Season chicken with salt and pepper.
Bake chicken in a covered 8x8 baking dish for 40 minutes at 350 degrees.
After chicken is done drain chicken broth.
Place Parmesan, mayonnaise and cottage cheese in a food processor, blend until smooth.
Add spinach to food processor and process until it is chopped small.
Spread cream sauce on top of chicken.
Bake uncovered for 30 minutes.

Nutrition Facts : Calories 460.5, Fat 22, SaturatedFat 11.2, Cholesterol 137.4, Sodium 1598, Carbohydrate 6.8, Fiber 0.7, Sugar 3.4, Protein 56.9

CHICKEN FLORENTINE - LOW CARB RECIPE - (4.3/5)

Chicken Florentine - Low Carb Recipe - (4.3/5) image

Provided by jlwoodruff

Number Of Ingredients 11

Ingredients

3 large chicken breasts, deboned and skinned
1 T. unsalted butter
1/2 lb. fresh mushrooms sliced thick
1 clove minced garlic
Pinch salt and pepper
6 oz. fresh spinach (3-4 oz. if using frozen)
1/3 c. heavy cream
1/4 c. chicken broth
3 T. grated Parmesan
2 T. white wine (optional)
Pinch xanthan gum (if needed to thicken)

Steps:

If using frozen spinach, cook in water as directed on package in a saucepan and drain well. Set aside. Now slice each chicken breast diagonally into 3-4 thinner slices to speed up cooking. Melt butter in non-stick skillet and saute the chicken slices or "filets", as I call them, until lightly browned and thoroughly cooked (medium-high heat). This won't take long at all, which is precisely why I like to slice them. Remove chicken to serving platter. Add mushrooms to the same skillet and saute until done. Add fresh spinach and garlic. Saute until spinach is wilted. Lower heat and add cream, broth and cheese to spinach/mushroom mixture in skillet. Add pinch of salt and pepper. Lightly dust with xanthan gum 2-3 times, stirring between each addition to slightly thicken sauce. Pour sauce over chicken. Garnish with a sprinkle of parsley if desired.

LOW FAT CHICKEN FLORENTINE

Low Fat Chicken Florentine image

Made in a slow cooker, this dish has the richness of traditional chicken florentine without the guilt! The recipe can be found here: http://lobsterandfishsticks.com/2009/06/25/slow-cooker-thursdays-low-fat-chicken-florentine/ It's comfort food to the max!

Provided by ChefMamaBlogger

Time 6h15m

Yield 8 servings over rice or pasta, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs skinless chicken pieces
1 1/2 cups chicken broth
1 onion, finely diced
1 lb fresh spinach, or two (10 oz) packages of frozen spinach, whole leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
3/4 cup reduced-fat parmesan cheese, or italian blend cheese, shredded
2 tablespoons fat free cream cheese
2 tablespoons cornstarch
1 (10 3/4 ounce) can fat-free evaporated milk

Steps:

place the chicken in the bottom of the crock pot.
layer onions and salt & pepper on top.
heat broth and pour over chicken.
place spinach on top, sprinkling with nutmeg.
cook on low for 5-6 hours.
de-bone chicken and shred into large pieces and add back into pot.
one hour before serving, add cream cheese, cheese and milk, mixed with corn starch.
turn to high for 30-45 minutes to thicken.
serve over whole grain pasta or brown rice.

Nutrition Facts : Calories 164.2, Fat 2.9, SaturatedFat 0.8, Cholesterol 48, Sodium 550.8, Carbohydrate 13.2, Fiber 2.1, Sugar 7.1, Protein 21.6

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