Keto Chicken Florentine

Ingredients

• 2 skinless (boneless chicken breasts, cut into half lengthwise)
• 2 tablespoons avocado oil
• 2 cloves garlic (minced)
• 2 cups frozen spinach (thawed and drained)
• 1 cup heavy cream
• 1 tablespoon butter
• 1/2 cup grated Parmesan cheese
• 1/4 cup chicken broth
• 1/4 teaspoon nutmeg
• 1/4 teaspoon red pepper flakes
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)
• Fresh lemon wedges (for serving)
• Fresh parsley (chopped for garnish)

Instructions

1. 1

   In a large skillet, heat the avocado oil over medium-high heat.

2. 2

   Add the chicken breasts and season with sea salt and black pepper. Cook for about 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set it aside on a plate.

3. 3

   Reduce the heat to medium. Add the minced garlic to the skillet and sauté for a few seconds.

4. 4

   Toss in the spinach and cook for another 2-3 minutes until it wilts.

5. 5

   Pour in the heavy cream and chicken broth, stirring well to combine with the spinach and garlic. Bring the mixture to a gentle simmer.

6. 6

   Stir in the grated Parmesan cheese, butter, nutmeg, and red pepper flakes, and continue simmering for another 2-3 minutes until the sauce thickens slightly.

7. 7

   Return the cooked chicken breasts to the skillet, spooning some of the creamy spinach sauce over them.

8. 8

   Let the chicken simmer for an additional 2 minutes to absorb the flavors.

9. 9

   Remove the skillet from the heat and serve the tender chicken Florentine on individual plates, garnished with chopped parsley and fresh lemon wedges.