Low Carb Chicken Florentine Recipes

Steps:

• Season chicken with salt and pepper.
• Bake chicken in a covered 8x8 baking dish for 40 minutes at 350 degrees.
• After chicken is done drain chicken broth.
• Place Parmesan, mayonnaise and cottage cheese in a food processor, blend until smooth.
• Add spinach to food processor and process until it is chopped small.
• Spread cream sauce on top of chicken.
• Bake uncovered for 30 minutes.

Steps:

• If using frozen spinach, cook in water as directed on package in a saucepan and drain well. Set aside. Now slice each chicken breast diagonally into 3-4 thinner slices to speed up cooking. Melt butter in non-stick skillet and saute the chicken slices or "filets", as I call them, until lightly browned and thoroughly cooked (medium-high heat). This won't take long at all, which is precisely why I like to slice them. Remove chicken to serving platter. Add mushrooms to the same skillet and saute until done. Add fresh spinach and garlic. Saute until spinach is wilted. Lower heat and add cream, broth and cheese to spinach/mushroom mixture in skillet. Add pinch of salt and pepper. Lightly dust with xanthan gum 2-3 times, stirring between each addition to slightly thicken sauce. Pour sauce over chicken. Garnish with a sprinkle of parsley if desired.