Chicken Florentine
Garlicky Zucchini Noodles
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 Tbsp almond flour
- 3 Tbsp butter, divided
- ½ Tbsp minced garlic
- 2 cups baby spinach
- ¼ cup chicken broth
- ½ cup heavy cream
Instructions
- Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with ⅛ tsp each salt and pepper; dredge chicken in flour, reserving any remaining flour.
- Cook chicken in 1 Tbsp melted butter in a nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet.
- Meanwhile, melt 2 Tbsp butter in same skillet; add garlic, spinach, and ⅛ tsp each salt and pepper; cook 5 minutes or until spinach wilts.
- Whisk together broth, cream, and reserved flour; add to spinach mixture. Cook 5 minutes or until sauce is thickened. Serve with chicken.
Side Dish Ingredients
- ¾ (16-oz) pkg zucchini noodles
- 1 clove garlic, minced
- ¼ tsp salt
- 1 Tbsp olive oil
Side Dish Instructions
- Cook zucchini noodles, garlic, and salt in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
413
|
61
|
474
|
| Fat (g) | 31 | 5 | 36 |
| Sat. Fat (g) | 17 | 1 | 18 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 5 | 3 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 472 | 194 | 666 |
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