In a large skillet, heat the avocado oil over medium-high heat.
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.
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for a few seconds.
Toss in the spinach and cook for another 2-3 minutes until it wilts.
Pour in the heavy cream and chicken broth, stirring well to combine with the spinach and garlic. Bring the mixture to a gentle simmer.
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.
Return the cooked chicken breasts to the skillet, spooning some of the creamy spinach sauce over them.
Let the chicken simmer for an additional 2 minutes to absorb the flavors.
Remove the skillet from the heat and serve the tender chicken Florentine on individual plates, garnished with chopped parsley and fresh lemon wedges.
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Nutrition
Nutrition Facts
Keto Chicken Florentine
Amount Per Serving
Calories 875Calories from Fat 675
% Daily Value*
Fat 75g115%
Saturated Fat 38g238%
Trans Fat 0.3g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 279mg93%
Sodium 744mg32%
Potassium 1020mg29%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 5g6%
Protein 39g78%
Vitamin A 20535IU411%
Vitamin C 10mg12%
Calcium 521mg52%
Iron 4mg22%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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