KETO CHICKEN FLORENTINE RECIPE

 Ingredients

• 2 boneless skinless chicken breasts (6 oz/ 170 g each)
• 1/4 cup dry white wine* (2 fl oz/60 ml)
• 1/2 cup heavy cream (4 fl oz/120 ml)
• 1/4 cup soft cream cheese (2 oz/56 g)
• 1 1/2 tbsp olive oil, divided
• 1 tsp minced garlic
• 1/4 pound sliced mushrooms (4 oz/120 g)
• 1 cup fresh spinach, packed (2 oz/56 g)

Instructions

• *Sub 2 tsp lemon juice and 1/4 cup chicken broth for wine if you don't have any.

Preparation

• Let chicken come to room temperature for 20 minutes before cooking. Pound chicken gently with a meat mallet to a more even thickness. Pat chicken dry, rub with olive oil, and season with salt and pepper.

Method

• Place a medium skillet over medium-high heat. When hot (a drop of water will skip across the surface) pour in 2 teaspoons of oil and swirl to coat the pan.
• Place the chicken pretty-side down and turn heat to medium. Cook 6-8 minutes per side (depending on the thickness of the chicken) or until the internal temperature reaches 160 F. Remove the chicken to a plate and tent with foil.
• Pour 2 teaspoons of oil into the pan and add the mushrooms and garlic, stirring as they cook. Add more oil if necessary. Pour in the wine and stir into the mushrooms.
• Add the spinach to the pan and stir to encourage wilting.
• Push ingredients to the sides of the pan and turn pan to medium-low. Add the cream cheese and heavy cream to the middle of the pan. Stir until melted and thick.
• Season to taste with salt and pepper and spoon over the chicken. Serve with a small side salad or cauliflower rice (see recipe for parsley cauliflower rice in the post).
• Serves 2. Each serving is 5.4 NET CARBS.