- 8 oz (230g) Fresh Spinach
- 1.7 oz (50g) Butter
- 3.5 oz (100g) Onion
- 6 oz (170g) Mushrooms
- 80ml Dry White Wine
- 1 tablespoon (9g) Soy Flour
- 1 cup (240ml) Sour Cream
- 1 pinch Garlic Powder
- 4 oz (115g) Cheddar Cheese
- 2 breast (300gr) Chicken Breast (boneless and skinless)
The Best Keto Chicken Florentine Recipe
Italian food is one of the best cuisines on the planet. And the best food in Italy, is served in the stunning town of Florence, which is situated in the Tuscan region of central Italy. It’s a truly stunning area, which features sweeping green landscapes and rolling hills. But what’s the best dish in Florence? Chicken Florentine of course! So stop wasting time scouring websites for gorgeous Italian recipe inspiration, because what you’re after is right here!
In culinary terms, the word Florentine, or à la Florentine, refers to recipes similar to those made in Florence. It includes proteins, such as poultry or fish, which is then served on a bed of buttery spinach. What more could you want?!?
Right in front of your eyes, is the best keto chicken florentine recipe on Earth. Yes, we may be a little biased, but once you’ve tasted it, you’re sure to believe us! To make it super tasty, add grated cheese to the chicken breasts. Then brown and finish off under the broiler for a rich, delicious flavor. Adding mushrooms and soy cream keeps the chicken is moist, whilst emphasizing the fresh spinach taste and sharp cheddar cheese.
This keto dish is sure to impress not just the Florentines, but people from all over the globe. It only takes around 45 minutes to create and even if you have made this recipe over and over again, the flavors never disappoint. There’s even only 10 ingredients that go into this recipe, most of which are classic cupboard staples. It’s a perfect weeknight dinner for a family of four, that is sure to satisfy any fussy eater, but is also elegant enough to serve at a dinner party. So, go on! There’s nothing stopping you from creating this fabulous dish!
First step is to steam the spinach until are wilted, drain and chop nicely.
After that, melt 2 tablespoons (25 grams) of butter in large skillet and sauté onions until golden.Then remove the onions with slotted spoon, mix with spinach and place in buttered casserole.
Add 1 tablespoon butter (12.5 grams) to skillet. Brown chicken and remove to warm plate when is ready.
Fried the mushrooms in remaining butter and remove to plate with chicken. Add dry white wine to pan and then stir in flour. Then slowly add sour cream and stir until thickened and hot. Add chicken,garlic powder and mushrooms. Place on spinach, sprinkle with cheese and after that bake uncovered.