Florentine Chicken

Servings 6 Serves


  • 1 tablespoon olive oil
  • 6 6-oz. boneless skinless chicken breast halves
  • sea salt and freshly ground black pepper to taste
  • 1 10-oz. package frozen chopped spinach thawed and drained
  • 3 cloves garlic pressed
  • 1/3 cup half and half
  • 1/3 cup grated Parmesan cheese


  • Heat the oil in a large skillet over medium heat; add chicken,
  • salting and peppering to taste and browning on both sides until cooked through. Remove from skillet and keep warm.
  • Add spinach and garlic to the skillet; sauté for 1 to 2 minutes.
  • Slowly add half and half, blending well. Add Parmesan cheese and stir until melted.
  • Return chicken to the skillet and heat through.
  • Serve chicken over spinach mixture.


NUTRITION per serving: 258 Calories; 7g Fat; 43g Protein; 3g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat. Points: 6
SERVING SUGGESTION: Steamed baby new potatoes tossed with a little butter and chopped parsley.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use non-dairy creamer instead of half and half. Omit the Parmesan cheese OR use soy cheese.
GLUTEN FREE: No changes necessary.
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