No Cream Chicken Florentine

Name: No Cream Chicken Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium onion, diced small; 1/2 tbsp (7.5 g) extra virgin olive oil; 1 lb (454 g) frozen chopped spinach, defrosted; 2 tbsp (30 g) minced garlic; 1/2 tsp (3 g) salt; 1/2 tsp (1.5 g) black pepper; 1 cup (240 g) water; 1 tsp (4 g) chicken bouillon powder; 1/2 tbsp (4 g) cornstarch; 1/2 cup (113 g) nonfat cottage cheese, blended; 2 lb (908 g) boneless skinless chicken breast; 1/2 tbsp (7.5 g) olive oil; 1 tbsp (9 g) garlic powder; 1 tbsp (9 g) onion powder; 1 tbsp (3 g) dried basil; 1 tbsp (3 g) dried thyme; 1/2 tbsp (4 g) lemon pepper

5 steps

Prep:15minCook:30min

My favorite thing about this Chicken Florentine is that it tastes just as good as all the others I've had, but without the addition of all the heavy cream that would normally turn this into a fat bomb. Packed with chicken and spinach, and made creamy with a secret ingredient, this recipe is amazing, and goes great with a side of brown rice or roasted vegetables

Updated at: Wed, 11 Dec 2024 01:14:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories266.9 kcal (13%)

Total Fat7.1 g (10%)

Carbs10.8 g (4%)

Sugars1.9 g (2%)

Protein39.5 g (79%)

Sodium674.5 mg (34%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Cut your onion into a small dice, and add to a large pan with oil, spinach, and garlic, salt, and pepper. Cover and cook over medium heat until the onions are translucent and the water has cooked out of the spinach. It should just slightly start sticking to the pan. Set aside on a plate

onion1

salt3g

minced garlic30g

frozen chopped spinach454g

black pepper1.5g

extra virgin olive oil7.5g

Step 2

Meanwhile, add water, powdered chicken bouillon, and cornstarch to a mason jar. Screw on the top, and vigorously shake until dissolved. You can also use 1 cup (240 g) of low sodium chicken or veggie broth instead. Add to a medium pot, cover, and let simmer over medium heat until the liquid has reduced by about half (about 5 minutes)

chicken bouillon powder4g

water1 cup

cornstarch4g

Step 3

Add the (blended) cottage cheese into the sauce pot and combine. Reduce heat to medium low, cover, and simmer the sauce while you prepare the chicken

nonfat cottage cheese½ cup

Step 4

Meanwhile, dice the chicken into small cubes. Over medium heat in the pan you used to cook the spinach, cook the chicken with oil and spices (garlic powder, onion powder, basil, thyme, and lemon pepper)

lemon pepper4g

dried thyme3g

dried basil3g

onion powder9g

garlic powder9g

olive oil7.5g

boneless skinless chicken breast908g

Step 5

When chicken is almost done (165F), add the plate of spinach and pot of sauce to the pan and combine. Cook on medium heat until liquid has reduced and chicken is done. You want the sauce to be creamy, but not too liquidy where it’s runny. Serve

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