Low Fat Chicken Florentine Recipes

LOW FAT CHICKEN FLORENTINE

Low Fat Chicken Florentine image

Made in a slow cooker, this dish has the richness of traditional chicken florentine without the guilt! The recipe can be found here: http://lobsterandfishsticks.com/2009/06/25/slow-cooker-thursdays-low-fat-chicken-florentine/ It's comfort food to the max!

Provided by ChefMamaBlogger

Time 6h15m

Yield 8 servings over rice or pasta, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs skinless chicken pieces
1 1/2 cups chicken broth
1 onion, finely diced
1 lb fresh spinach, or two (10 oz) packages of frozen spinach, whole leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
3/4 cup reduced-fat parmesan cheese, or italian blend cheese, shredded
2 tablespoons fat free cream cheese
2 tablespoons cornstarch
1 (10 3/4 ounce) can fat-free evaporated milk

Steps:

place the chicken in the bottom of the crock pot.
layer onions and salt & pepper on top.
heat broth and pour over chicken.
place spinach on top, sprinkling with nutmeg.
cook on low for 5-6 hours.
de-bone chicken and shred into large pieces and add back into pot.
one hour before serving, add cream cheese, cheese and milk, mixed with corn starch.
turn to high for 30-45 minutes to thicken.
serve over whole grain pasta or brown rice.

Nutrition Facts : Calories 164.2, Fat 2.9, SaturatedFat 0.8, Cholesterol 48, Sodium 550.8, Carbohydrate 13.2, Fiber 2.1, Sugar 7.1, Protein 21.6

CHICKEN WITH FLORENTINE SAUCE

Chicken with Florentine Sauce image

Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it's also fast to fix on busy weeknights! -Julie Fitzgerald, St Louis, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon sherry or chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons diced pimientos
1/2 cup sour cream
1 cup shredded part-skim mozzarella cheese

Steps:

Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

Nutrition Facts : Calories 223 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 434mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

LOW CARB CHICKEN FLORENTINE

Low Carb Chicken Florentine image

Fresh spinach with a creamy low carb florentine sauce makes this chicken dish a wonderful choice for a healthy dinner.

Provided by ginamarie

Categories Poultry

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves
4 -5 cups fresh spinach
1 cup mayonnaise
2 cups parmesan cheese, shredded (don't use the green can kind, just freshly grated)
2 cups cottage cheese
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 460.5, Fat 22, SaturatedFat 11.2, Cholesterol 137.4, Sodium 1598, Carbohydrate 6.8, Fiber 0.7, Sugar 3.4, Protein 56.9

LOW-CAL CHICKEN FLORENTINE

LOW-CAL CHICKEN FLORENTINE image

Categories Chicken

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 tbsp flour
1 tsp basil
1 chicken breast, sliced into strips
1 1/2 tsp garlic
1 c mushrooms, sliced
1/4 c onion, chopped
1 c spinach

Steps:

Combine flour and basil. Dredge chicken strips in flour mixture. Spray a nonstick skillet with PAM olive-oil flavored cooking spray. Add chicken strips and saute until chicken is cooked through. Remove from heat. Spray skillet again with PAM olive-oil flavored cooking spray. Add garlic, mushrooms and spinach, and saute until mushrooms are cooked and spinach is wilted.

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