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 my newer followers that may not have seen this one. 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!  🙂

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INGREDIENTS:

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

75 thoughts on “Chicken Florentine

    1. I don’t really think broccoli would be good in this. Broccoli is a strong-flavored food; spinach is a mild-flavored food. I just don’t think of them as interchangeable. Besides, broccoli and wine don’t really taste good together IMHO.

  1. Stacy

    Oh my!!! This was soooooo good! Having leftovers for dinner tonight. I am a “tweaker” of recipes and didn’t need to tweak as I thought the recipe looked fine as is and I was right. Happy, happy that I found your blog – I’m a foodie and so far these recipes have fit my snobby, foodie self, LOL!!!

    1. Well I’m delighted you found the blog, delighted you’re like my cooking style, and so delighted one of my recipes was able to titillate your “fussy palate”. LOL Come back often. There are over 800 recipes here to date and the collection just keeps on growing. 🙂

    1. I don’t own a crockpot and have no knowledge of using them. Don’t see how you could do a seared chicken dish in a crockpot, though. I don’t like to freeze cream at all as it tends to separate much like cream cheese does when frozen. This is a fix-it-the-day-you-re-serving-it- kind of dish.

      1. HollyMolly

        You could try to do all the prep up to the cream/broth/cheese step and then freeze. Then after reheating, finish it. This would take a few minutes off prep time, not that it’s a long recipe anyway.
        I agree this recipe wouldn’t do well in a crock pot, since you’d need to do all the searing of chicken and sweating of the mushrooms and spinach before putting it in the crock pot anyway, it’s not going to save you any time.

  2. I love this dish.. Love how out came out so delicious.. But xanthan is very hard tho find and sauce came out liquid.. And I don’t like the fact that there are no cooking time tho make this dish.. But overall good even though my chicken is cold now cause of my sauce

    1. I don’t ever put cooking times for stove top recipes. I usually just simmer the sauces for a few minutes. You just simmer with the thickener until it gets thick to your liking. I order xanthan gum from netrition.com, but some health food stores carry it. But there are other thickeners, like guar gum. That is available in the supplements area of Walmart stores. If you use traditional thickeners like arrowroot or cornstarch that adds carbs.

  3. Roni

    Cutting it into slices like that..how much would actually be considered a serving? 2 slices or 3. Thx in advance im a calorie counter and want to make sure i’ll be calculating it correctly..thx

    1. That would depend on how you choose to cut it. That amount of chicken serves 4 adults, so if you can cut each breast into 4 thin slices, for a total o f12 smaller pieces, 3 would make a serving. If you cut it into a total of 8 smaller slices, only 2 would be a serving. 🙂

  4. Julie

    I made this dish and omitted the heavy cream. To make the sauce thicker, I just added cornstarch. But remember to put the cornstarch in cold water let it dissolve before adding to the spinach mixture.

    1. Cheryl

      But for those of you doing low carb, remember that there are a whopping 7 carbs in a Tablespoon of corn starch, compared to only a ‘trace’ of a carb (.42) in a Tablespoon of heavy cream. 🙂

        1. Cheryl

          LOL I knew YOU knew, Peggy! 😉 As far as I’m concerned, you are one of the best low carb chefs ever! My comment was strictly for those folks who are doing low carb, and might think that it doesn’t matter if you substitute corn starch for cream. 🙂

  5. Virginia Blackert

    when you cook the tiny bit of wine in this recipe the alcohol burns out and you’re left with no more carbs than a couple T’s of vinegar would contain…

    1. Actually I read that not all the alcohol burns out for quickly prepared dishes like this, but no matter. It still doesn’t have many carbs or much alcohol. 🙂

        1. Cheryl

          According to the U.S. Department of Agriculture, depending on how long the dish is cooked, 5-85% of the alcohol is retained, regardless of ‘bubbles’. Even a dish that simmers for as long as 2.5 hours retains 5%. And one simmered for only 15 minutes retains about 40%. So, as Peggy said, for a dish that is cooked as quickly as hers, alcohol remains. (However, when you’re talking actual “carb count”, for 2T of white wine the carb content is very small.)

          http://homecooking.about.com/library/archive/blalcohol12.htm

          As you can see, there are additional alcohol charts that might be helpful.

          I guess bottom line is, for low carbers who don’t want ANY alcohol, don’t add the wine, because all the alcohol will not be burned off. But for those low carbers who want that flavor, Peggy is right…2T of white wine contains very little carb.

  6. Dot

    I’m wondering – instead of heavy cream – could I use Greek cream cheese melted with chicken broth? 2 Tab has 60 calories, 2 sat.fat, and 3 carbs but 4 protein.
    How do these numbers change the totals?

    1. Not familiar with that product. Might work. I’m only willing to calculate the nutritional info one time. If I recalculated for every sub people suggest, I’d never get away from the calculator. I’m sure you understand. You’ll have to run the ingredients through a food tracker to find out the carb impact of your change.

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