Quick Chicken Florentine

 I didn’t get a picture of this one, sadly enough… maybe next time I will remember to get a picture for you!

A great ‘diet’ dish for dinner - extremely quick, low calorie and low carb, and very tasty!

It would be a good way to use up some leftover rotisserie chicken, too… just another thought.

QUICK CHICKEN FLORENTINE 

Ingredients 

2lbs chicken breast, cleaned and thinly sliced 

Pan spray

A bit of salt and pepper

Some shallots, diced fine (stores usually sell these packaged in twos or threes - use whatever you’ve got)

4 large cloves garlic, minced

2/3C white wine or chicken broth

2lbs fresh spinach

2/3 cream or half and half (I used fat free half and half)

4 teaspoons corn starch (1 heaping tablespoon)

Coat a cast iron skillet or other heavy nonstick skillet with pan spray. Season your chicken with salt and pepper, and cook until done, turning frequently to ensure they don’t stick. Transfer to a plate and tent with foil to keep warm.

Reduce heat to medium. Add your garlic and shallots, and cook until fragrant, probably 30 seconds or so. Add the wine or chicken broth, scraping up any browned bits. Add the spinach in batches, stirring often and adding more as it wilts. 

In a measuring cup, mix the cream or the half and half and the cornstarch. Add it to the skillet with the spinach once the spinach is all wilted. Cook until thickened, stirring frequently so it doesn’t stick. Add the chicken back in and serve hot. 

*This says it served four, but those would be mighty small servings for a ‘dinner portion,’ in my opinion.