Low Carb Chicken Florentine

by Lisa Marie Rosati on April 13, 2014

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My promise to you as a Smithtown Weight Loss member is that you’ll always enjoy delicious, nutritious and satisfying foods!

This recipe is a perfect example… it’s yummy and took about 20 minutes to make from start to finish! My sons don’t like mushrooms, so I simply picked out the mushrooms on their plates.

Time Saving Tip: I purchased pre-washed organic baby spinach in the bag and a container of sliced mushrooms.

Gluten Free Alert: gluten hides in some brands of chicken stock… so be mindful of that fact when purchasing it.


3 large chicken breasts, de-boned and skinned
1 tablespoon unsalted butter
½ lb. fresh mushrooms sliced thick
1 clove minced garlic
6 oz. fresh baby spinach
2 large tomatoes, quartered
1/3 cup heavy cream
1/4 cup chicken broth
3 tablespoons grated Parmesan
2 tablespoons white wine (optional and omit during Phase 1 – Sugar Detox)
salt and pepper to taste


  1. Slice chicken breasts diagonally into 4 thinner slices.  Melt butter in non-stick skillet and saute chicken until lightly browned and thoroughly cooked (medium-high heat). 
  2. Remove chicken to serving platter. Add mushrooms and saute until done. Add fresh spinach and garlic and saute until spinach is wilted. 
  3. Lower heat and add cream, broth and cheese to spinach/mushroom mixture in skillet. Add pinch of salt and pepper. 
  4. Pour sauce over chicken and garnish with a sprinkle of parsley if desired.
  5. Place tomato around the chicken and serve.
  6. Enjoy!