Low Cal Chicken Florentine Food

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

LOW-CAL CHICKEN FLORENTINE

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.

LOW FAT CHICKEN FLORENTINE

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.

LOW-CAL CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
• Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve!