Skillet Chicken Florentine Recipe

I made this for myself last night since Mike is on a more strict diet. It was amazing! It only took me a total of 20 minutes to prep and cook Yet another ridiculously good recipe from Dana Carpender's 500 Low-Carb Recipes book. She's amazing. Everyone needs this cookbook in their house.

Olive Oil

2 or 3 boneless, skinless chicken breasts (I used 4 chicken tenderloins just for me)

1 package (10 ounces) frozen chopped spinach, thawed

2 cloves garlic, crushed (I used 4 cloves....I have a problem)

1/4 cup heavy cream

1/4 cup grated Parmesan cheese

Since this was just for me, I used a smidgen less of everything. I take after my grandmother and never get too scientific when measuring.

1. Warm a little olive oil in a heavy skillet, and brown the chicken breasts over medium heat to the point where they just have a touch of gold. Remove the chicken from the skillet.

2. Add a couple more tablespoons of olive oil, the spinach, and the garlic and stir for 2 to 3 minutes. Stir in the cream and cheese, and spread the mixture evenly over the bottom of the skillet. Place the chicken breasts on top, covers, turn the burner to low and let simmer for 15 minutes.

3. Serve chicken breasts with the spinach on top.

If you follow this recipe exactly, it contains about 5 grams of carbs and 33 grams of protein. Just to give you an idea, I try to stay under 100 carbs a day, and try to eat my weight x 1.5 in protein, so this fits right in with my low-carb diet.