Low Carb Chicken a` la Firenze

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Low Carb Chicken a` la Firenze

New postby Sewing Lady on Tue Jan 15, 2008 8:12 am

4 boneless/skinless chicken breasts
2 eggs, beaten
Pork rinds (Pureed in food processor or blender)
3 tablespoons butter
1/2 cup (white wine)
1 cup Chicken broth
clove garlic (diced tiny0
dash of marjoram
dash of basil
1/3 cup cream
1/2 pound cooked spinach (don't over cook)
1/4 grated parmesan
1/4 cup sliced green onions
1/2 cup sliced mushrooms

Preheat oven 350
Layer the cooked spinach in a casserole dish.

Dip the chicken in the eggs, and then into the pork rinds. Pat this on both sides. It should look like a shakenbake firmly coated. Saute in butter until the bottom browns. Turn once only. Lower heat. Add the wine and cook until it is almost evaporated. Remove chicken and place on top of the spinach.

Mix the stock, garlic, marjoram, basil, green onions, mushrooms,(reserve a little mushroom and green onion for later) and cream. (I do this before I start cooking). Pour into skilet and heat with pan juices.

Top the chicken with the remaining spinach. Pour the sauce over the chicken. Add the remaining green onions and mushrooms. Sprinkle the parmesan over the chicken and bake for 1/2 hour.

Serves 4
Carbs per serving 4.5

I made this last night. It was soooo good. It smelled good, tasted good and was really pretty easy make. Do as much ahead of time as you can. I measure everything out before hand and mix all the ingredients together so that I don't need to worry about letting anything overcook.

Hope ya'll try it.
"To love what you do and feel that it matters -- how could anything be more fun?"
Katharine Graham - Washington Post
Sewing Lady
Posts: 446
Joined: Sun Nov 11, 2007 4:39 pm
Location: Carrollton, Texas

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