Chicken Florentine

This creamy chicken Florentine recipe has tender chicken pieces simmered in a Florentine sauce, made up of cream, Parmesan cheese, and spinach. Low in carbs but full of flavour! (This dish is similar to Creamy Tuscan Garlic Chicken but milder and with fewer ingredients.)

Ingredients

For the chicken:

• 2 large chicken breasts
• ½ tsp salt
• ½ tsp pepper
• ½ cup almond flour
• 2 tbsps Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp butter

For the Florentine sauce:

• 1 tbsp butter
• 2 cloves garlic minced
• ¾ cup chicken broth
• 1 tbsp Italian seasonings
• 1 cup heavy cream
• ¼ cup Parmesan cheese
• 2 cups baby spinach loosely packed

Instructions

1. Slice the two chicken breasts length-ways to form four, thin pieces of chicken. Season the four chicken pieces with salt and pepper and set aside.
2. In a small bowl, whisk together the almond flour and Parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring everything is covered.
3. Add the oil and one tablespoon of the butter into a skillet and place it over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the heat.
4. Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, before adding the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced. Add the cream and bring it to a boil, then add the Parmesan cheese and spinach.
5. Add the chicken back into the pan and let it simmer for 5 minutes, until the sauce thickens.
6. Serve the chicken and the Florentine sauce immediately.

To Store: Leftovers can be stored in the refrigerator, covered, for up to 3 days.

To Freeze: Place the chicken and the sauce in an airtight container and store in the freezer for up to two months.

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