Low-Carb Living~Skillet Chicken Florentine

Friday, January 6, 2012

First I want to say thank you for ALL the wonderfully nice comments and emails you all sent my way regarding My Journey. I am very touched and encouraged by your kindness.

Okay, it's a NEW Year and I am determined to cook MORE for ME. I eat and eat pretty well but I am not always motivated to *fix* something just for me now that I am an empty-nester. That is changing. I love to cook and I love my low-carb lifestyle -- I want my cooking (and eating) to reflect that more. On Friday's I am going to be posting Low Carb Living recipes. That will motivate ME.

I LOVE all vegetables but it seems there are THREE that I gravitate to more than others -- Spinach, Cauliflower and Green Beans. This recipe showcases the skillet-style of cooking I enjoy so much and SPINACH!! YUM!

Skillet Chicken Florentine
(Printable Version)

2 Tbsp butter, divided
3 boneless, skinless chicken breasts, about 1 pound
10 ounces frozen chopped spinach, thawed (you could use fresh chopped baby spinach if you prefer)
2-4 cloves garlic, minced (more garlic the better for me)
1 shallot, chopped
1/2 c dry white wine
1/4 c heavy cream
1/4 c Parmesan cheese (skip the green can -- use GOOD ingredients)
Salt and pepper, to taste
red pepper flakes, to taste

Season the chicken with salt and pepper. Heat 1 Tbsp butter in a large skillet over medium-high heat. Brown the chicken about 1-1/2 to 2 minutes per side, but do not cook all the way through. Remove the chicken to a plate. Add the other tablespoon of butter to the skillet and heat over medium-low heat. Add the shallot and garlic. Saute until the shallots are translucent. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add spinach; cook about 1 minute, just to heat. Stir in the cream and cheese. Add salt, pepper and red pepper flakes to your liking, then spread the spinach evenly over the bottom of the skillet. Top the spinach with the chicken in a single layer; cover the pan and simmer over low heat about 5 minutes or so, just until the chicken is done. Serve the chicken topped with the spinach mixture. Add more cheese if you'd like. Makes 3 servings.

Per Serving: 350 Calories; 20g Fat; 33g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Posting to Michael's Foodie Friday and Honey's Potpourri Party.


  1. Sounds wonderful!

    I started Weight Watchers but I am not really telling much like you. I have a goal of 30 pounds. You are encouraging me! Keep up the good work. I am praying for you!

  1. This sounds delicious, Gail!

  1. Yum. Lots of things I love here. I eat way too many carbs. I am addicted I am sure. I try to eat a lunch without any if I can be at home and make it myself.

  1. This sounds Delicious even if your not trying to cut carbs!

  1. Mrs.T said...:

    This sounds just wonderful! I printed it out already. I know that I too eat way too many carbs. I seem to crave them. Something it would be good to work on this year, I'm sure.

  1. Sounds like a great meal, I've been craving spinach:@)

  1. This is a keeper. I LOVE spinach! It is so great with chicken and a cream sauce. Thanks, Gail!


  1. Sonia said...:

    This recipe sounds very tasty!

    Thanks for sharing. :)

  1. bj said...:

    This sounds wonderful...Mr. Sweet and I are trying to eat healthier, too, and lay off so many carbs. They are our downfall.
    I am going to give your dish here a try...bet we will just love it.

  1. This sounds delicious and a recipe I'd love to try.

    I normally don't include carbs for my husband and I for dinner during the week either - mainly protein and veggies or protein and salad. If we go out to dinner with friends on the weekend, then we will splurge.

  1. vivi said...:

    Just did your recipe and it is very very good... i am eating low carb also even if i fell off the wagon for almost a year... but i know for me it is the way to eat.
    Looking forward for more delicious recipes of yours. Congrats for your weight lost...

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