Low Cal Chicken Florentine Recipes

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

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.

CHICKEN WITH FLORENTINE SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

LOW FAT CHICKEN FLORENTINE

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.

LOW-CAL CHICKEN FLORENTINE

Steps:

• Combine flour and basil. Dredge chicken strips in flour mixture. Spray a nonstick skillet with PAM olive-oil flavored cooking spray. Add chicken strips and saute until chicken is cooked through. Remove from heat. Spray skillet again with PAM olive-oil flavored cooking spray. Add garlic, mushrooms and spinach, and saute until mushrooms are cooked and spinach is wilted.

LOW CARB CHICKEN FLORENTINE

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.

CHICKEN FLORENTINE IN PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
• While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
• Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
• Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
• Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
• Bake in the preheated oven until pastry is golden brown, about 30 minutes.

EASY CHICKEN FLORENTINE

Steps:

• Season chicken with salt and pepper.
• Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
• Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
• Serve on plates and top with shredded mozzarella cheese.