Chicken Florentine

About

Classic chicken florentine is a very Keto-friendly dish you can prepare for meal prepping or a hot dinner. Chicken breasts are seasoned and lightly floured with Keto paleo flour. The breasts are fried and served with a bed of spinach in florentine sauce. Since this recipe is so low in carbs, you can add on a variety of healthy side dishes. Serve the chicken florentine with Carb Manager Loaded Cauliflower Mash or check out the Carb Manager Chicken Florentine with Crispy Rapini recipe for a larger meal. You can even simply sautee a bed of Keto vegetables with olive oil, such as mushrooms, zucchini, or broccoli. If you’re tired of cooking, just throw together a side salad with one of Carb Manager’s dressing recipes. If you’re using this recipe for meal prepping, the finished dish can be stored in your refrigerator for up to 3 days and easily reheats in your microwave.

What Is Florentine?

Florentine is a style of cooking, named after Florence, Italy. That makes Keto chicken florentine an Italian dish! Florentine implies that spinach is included in the dish as well as a white wine sauce. That’s the only difference between traditional chicken florentine and Keto chicken florentine: white wine is swapped out for white wine vinegar. Florentine sauce allows some creative liberties. Some people like to add parmesan cheese to their sauce or additional spices and herbs.

Can I Use Almond Flour Instead Of Paleo Flour

If you only have almond flour on hand, this is an acceptable substitute. However, depending on the type of almond flour you have, your final product may not look quite the same as what you see on Carb Manager. Try to use very finely ground almond flour, if that’s what you decide to do. Almond flour can turn very dark or burn a little easier than paleo flour, so you may need to adjust the heat when you’re frying the chicken. Almond flour can also release from your food after you cook it, so make sure to dredge your chicken in a very thin layer.

Ingredients

6 oz chicken breast boneless skinless raw
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon onion powder
¼ teaspoon italian seasoning
1 tablespoon paleo baking flour
1 teaspoon olive or extra virgin olive oil
½ teaspoon lemon juice
2 oz spinach
2 teaspoon olive or extra virgin olive oil
1 tablespoon butter, unsalted
½ teaspoon, chopped garlic
½ teaspoon white wine vinegar
2 tablespoon chicken broth
2 fl oz cream heavy whipping

Instructions

Arrange a 3-oz chicken breast per serving on a cutting board. If necessary, pound the chicken flat to about ½-inch thick. Pat the chicken breasts dry with a paper towel. Then season the breasts with salt, pepper, onion powder, and Italian seasoning. Spread your flour out on a plate, and lightly dredge the chicken in flour. Make sure to shake off any excess flour before continuing.
Drizzle the first amount of olive oil in a pan and heat over medium-high heat on your stove. Once the oil is hot, transfer the dredged chicken to the pan. Cook the chicken on both sides for about 4 minutes per side, until the outside of the chicken has turned golden brown. When you flip the chicken over to cook the second side, squeeze the lemon juice in the pan to infuse the chicken. Transfer the chicken aside to cool on a serving dish for later.
To make the spinach florentine, chop the spinach and toss it in a large pan or shallow pot with the second amount of olive oil. Cook the spinach over low heat until it fully cooks down. Set this aside for a little later. In another pan or small pot (you can use the pan you cooked your chicken in), melt the butter over low heat and add in garlic and the white wine vinegar. Once the garlic becomes fragrant in the butter, pour in the chicken broth.
Turn the heat up on the chicken broth to a simmer. Pour the cream in, stir to combine, and cover the saucepan with a lid. Let the florentine sauce bubble down for a few minutes until it’s a little thicker. Then, add the cooked spinach to the sauce. Stir the sauce together and let it simmer openly until it reduces and thickens around the spinach. Pour the finished florentine sauce over the chicken breasts and serve.