Chicken Florentine Directions:
- In a shallow bowl, mix almond flour, salt, and pepper. Coat the chicken cutlets evenly in the mixture.
- Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.
- In the same skillet, add shallots and sauté over medium heat for 2 minutes. Stir in garlic and cook for another minute, stirring frequently.
- Add chicken broth and Italian seasoning to the skillet. Simmer and reduce the liquid by half.
- Stir in unsweetened almond milk and cook for another 2 minutes. Add spinach and cook until wilted.
- Return chicken to the skillet, spoon sauce over it, and cook for 2-3 minutes to heat through.
- Sprinkle reduced-fat Parmesan cheese over the chicken before serving.
WW Points Calculation:
- Chicken cutlets (4): 0 points
- Almond flour (¼ cup): 4 points
- Olive oil (1 tbsp): 4 points
- Shallot (1): 0 points
- Garlic cloves (3): 0 points
- Low-sodium chicken broth (¾ cup): 0 points
- Unsweetened almond milk (½ cup): 0 points
- Baby spinach (4 cups): 0 points
- Reduced-fat Parmesan cheese (¼ cup): 2 points
Total Points: 10
Servings: 4
Per Serving: 2.5 points
Nutrition Information:
- Calories: ~220 per serving
- Fat: ~10g
- Protein: ~25g
- Carbohydrates: ~5g
- Sugar: ~1g
- Sodium: ~300mg
I'm waiting for your comments! Enjoy!
