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Week of 9/24/18

Chicken Florentine
with zucchini noodles

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Chicken Florentine
Florentine-style chicken is served in a creamy sauce with wilted spinach and mushrooms. Flavorful and classic (and you won't believe how simple it is to make)!
Tags
Low Calorie
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
99

Ingredients

Metric
Servings:
4
Chicken Florentine:
  • Onions, medium - 1/2 , chopped
  • Garlic - 3 cloves , chopped
  • Mushrooms, any button - 16 oz , sliced (look for pre-sliced)
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Zucchini - 12 oz , spiralized, peeled, or cubed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Butter - 2 Tbsp
  • Arrowroot powder - 1 Tbsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 1 cup
  • Baby spinach - 5 oz

Prep

  1. Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
  3. Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  4. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just cube your zucchini to make a zucchini saute.)

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Make

  1. Heat a skillet over medium-high heat and add first portion of oil. When oil is hot, sear chicken until golden brown on both sides and nearly cooked through, 3 to 4 minutes on each side (it will finish cooking in the sauce). Remove from skillet and set aside.
  2. Return skillet to medium-high heat. Add second portion of oil. Saute zucchini just until tender, 2 to 3 minutes (add 2 to 3 minutes if using cubed zucchini). Season zucchini with some salt and spread out on a serving platter.
  3. Return skillet to medium-high heat and add butter. When butter melts, add onions, garlic, and mushrooms and saute until tender, 5 to 6 minutes. Season with a pinch of salt.
  4. Stir in arrowroot powder and thyme until no dry spots remain, ~1 minute.
  5. Pour stock over mushrooms and simmer (reduce heat if necessary) until sauce thickens, 2 to 3 minutes.
  6. Stir spinach into sauce. Add chicken back to pan and nestle in sauce. Cover and cook until chicken is cooked all the way through and spinach is wilted, 3 to 4 minutes more. Season with some salt and pepper.
  7. Serve chicken and sauce over zucchini noodles. Enjoy!

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