Chicken Florentine

Chicken Florentine happens to be one of my favorite things to eat. Of course, come to think of it, anything that includes cream of mushroom soup and tons of cheese will be in my top 5! The problem with a basic home recipe is that it is swimming in sodium, preservatives and fat. The first thing that you are going to have to get used to when you are switching to a "healthy kitchen" is that all of those yummy things from cans and boxes are out, and fresh, colorful things are in. Once you get used to cooking with these things, you will catch yourself talking to yourself through your cooking show in the privacy of your own kitchen. 


This is going to be a make over that will not only be flavorful, but you will feel proud to serve this to your family. We will be cutting out all of the canned soups (a tear just escaped my eye) and replacing it with some fresh amazing ingredients. Here is what we need to have to make this dinner that serves 6 work:


Cooking Spray
6 (4 oz) boneless skinless chicken breast, cubed              
1 cup skim milk (we actually use rice milk due to allergies)
1/2 cup chicken broth 
1 small onion, chopped
1 pkg sliced mushrooms                                                           
1 (10 oz) bag fresh spinach
1/4 tsp ground nutmeg
1 tsp curry
Salt, Pepper and Garlic salt to Taste



Here is what you need to do:


Coat a large skillet with cooking spray over medium-high heat; add chicken and cook for 2 minutes per side. At this time I normally season my chicken with some garlic salt and fresh ground pepper. Remove chicken and set to the side. Lower skillet heat to medium heat, spray the pan again and saute onions and mushrooms, until tender. I like to flavor with some salt here. It's always important to "layer flavors". Salt naturally extracts flavors to help them blend, and this is important in really making everything POP!

Once tender, deglaze the pan with your milk and broth and simmer for about 3 minutes. After allowing this time to let the flavors kind of marry together it is time to add the chicken back into the skillet and then dump in your bag of spinach. Now I know, it's going to look like the greens have taken over the kitchen, but don't worry! You will be surprised at how quickly it wilts and add the perfect green color to your dish! As your stirring the spinach in, this is a good time to add a little more salt for flavor and your nutmeg and curry. Now the kitchen will fill with this nutty aroma that draws you in. Kind of reminds me of the holidays! :-)

Turn the heat back up to medium-high as the spinach wilts and the liquid evaporates. When the consistency is right where you want it (every one's tastes are different) it is ready to serve! I served it with mashed butternut squash and roasted garlic asparagus! The perfect dish! I was so pleased with how this turned out. My husband had no idea this was healthy!

Making these alterations with your Florentine, you are cutting one serving down from 13+ grams of fat down to 2g of fat. Sodium from 400+mg to 265mg and calories from more than 500 to 159! Weight watchers plus points total 4 and you get 6 servings of yumminess.


Remember, when you are using the right recipes, ingredients and love, it is OK to be a "foodie". So cook away and release, embrace and express!