This quick keto chicken Florentine comes to the rescue with a rich, silky sauce and great flavor. Serve with parsley cauliflower rice and a salad for a complete meal.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Kim Hardesty
2boneless skinless chicken breasts(6 oz/ 170 g each)
1/4cupdry white wine*(2 fl oz/60 ml)
1/2cupheavy cream(4 fl oz/120 ml)
1/4cupsoft cream cheese(2 oz/56 g)
1 1/2tbspolive oil, divided
1/4poundsliced mushrooms(4 oz/120 g)
1cupfresh spinach, packed(2 oz/56 g)
*Sub 2 tsp lemon juice and 1/4 cup chicken broth for wine if you don't have any.
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.
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).