Chicken Florentine

Chicken Florentine

This has, over time, become one of the most popular recipes on my website.  Sometimes we food bloggers get so wrapped up in creating new dishes, we can easily get lost and forget some of the old favorites and need to be reminded of them from time to time.  I’m making this again tonight, so I thought I’d share it with you again today. This recipe takes a mere 20-30 minutes to pull together.  It’s amazingly tasty and worth every one of those minutes.  So attractive on the platter, too!  And better yet, it’s Induction friendly!  The creamy spinach-mushroom topping compliments the seared chicken so nicely and is also good on seared salmon!  If in Atkins OWL Phase 2, adding 2 T. white wine to the spinach mixture is very, very good! 🙂 Who says low-carb eating is boring?

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3 large chicken breasts, deboned and skinned (I used 30 oz.)

1 T. unsalted butter

½ 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)

DIRECTIONS:  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, wine 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.

NUTRITIONAL INFO: Makes 4 servings each with:

436 calories

23 g  fat

6.8 g  carbs, 2 g  fiber, 4.8 g  NET CARBS

49 g  protein

200 mg sodium

69 comments on “Chicken Florentine

  1. I can’t wait to try this one!! I sorta burned the family out on my old chicken Florentine recipe, but this has just enough of a variation to spark their interest again without losing the integrity of the dish–if that makes sense 🙂 Plus, we absolutely LOVE your cooking style.


    • Cornstarch would certainly thicken the spinach topping, but it is not a wise choice on low-carb, since it is high in carbs and corn-based. Low carbers avoid corn and corn byproducts. But only YOU can decide if you want to follow the program to a “T” or not. Using it one time won’t hurt, but regular usage might subtly sabotage your low-carbing efforts over time. I use xanthan gum, guar gum, occasionally glucomannan, or I just simmer heavy cream a little longer to allow it to thicken itself up. It will if you simmer it a few minutes. 🙂


  2. How do you get 26 grams of fat per serving if the fat comes from skinned breasts, 1 TBLS butter, 1/3 cup cream, 3 TBLS of Parmesan… divided by four? I didn’t look up the counts for each. Estimating: Butter, 9 grams, cream, maybe 16 grams, Parmesan 4 grams? I get maybe 29 grams of fat for 4 servings. What about the protein, 49 grams, is that per batch or per serving?


    • You’re way off on the cream, Darcy. 1/3 cup has 29.1 grams, not 16. Plus, I said my chicken breasts were LARGE. Most of them I buy average 8-10 oz. nowadays. Here are my numbers from for the key fat-laden ingredients (divide them by 4 for a serving amount): Please note I have not entered all the carb-laden ingredients in this snapshot, so the carbs won’t jive with what is posted for the recipe. I just can’t recalculate these recipes over and over again. Takes way too much time.

      The numbers at the bottom of my recipes (unless otherwise stated to the contrary) say they are for ONE serving or ONE piece. I’m revising my fat entry to read only 23 grams because I did appear to have fat grams 3 grams too HIGH, actually.


        • There’s no “calculator” there Randy. I load the ingredients one by one on the foods page, take the totals for the entire recipe and divide each total shown for the entire recipe by the number of servings I have designated for the recipe and that’s how I get the numbers for a single serving. You have to actually subtract the fiber yourself with Fitday (appears to the left of the pie chart). Any foods not in their USDA database, you can add as “custom foods” directly from the nutrition label for that food item. Randy, there are other food trackers that will do all the math for you that you might like better. Two such sites are Fatsecret and MyFitnessPal, but there are also others. Google to find others. I actually tried Fatsecret for awhile, but never successfully figured out how to load up a recipe at Fatsecret. Very frustrating and just not user intuitive IMHO. But you CAN set Fatsecret (in preferences) to subtract fiber from the carbs automatically for you. But by the time I personally discovered the other trackers on-line to test others, I already had over 700 custom foods and recipes loaded at Fitday, so changing trackers after two years just wasn’t an option for me. At the 6-year mark now, I currently have well over 1000 such custom foods and recipes loaded and I’d have to load all those recipes and custom foods again in order to switch to a new tracker. So I won’t ever be changing trackers.


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