• 4 Boneless, Skinless Chicken Cutlets
  • 1 Large Bag or Container Spinach
  • 4 oz. Cream Cheese
  • 1/4 Cup Parmesan Cheese, Grated
  • 4 Cloves Garlic, Minced
  • 4 Tbsp. Onion, Minced
  • 2 Tbsp. Olive Oil
  • 8 oz. Mushrooms, Sliced
  • 1/3 Cup Butter
  • 1/2 Cup White Wine
  • 1 8 oz. Mozzarella Cheese, Grated
  • 1 Tbsp. Garlic Powder
  • Salt and Pepper to taste


  1. Preheat oven to 350 degrees.

  2. Prepare the chicken: season with salt, pepper and garlic powder. Place in a large skillet and put into the oven for 16 minutes.

  3. While that is cooking, make the creamed spinach. Add olive oil and onion to the pan and cook over medium-high heat until onions get soft. Add 2 Tbsp. garlic and spinach. Cook until spinach wilts. Add the cream cheese and parmesan cheese. Remove from heat.

  4. In a separate saute pan, prepare the mushrooms. Add butter and 2 Tbsp. garlic to the pan. Then add sliced mushrooms. Cook until browned. Deglaze pan with wine and season with salt.

  5. Take chicken out of the oven. Turn over. Top with mushrooms then spinach mixture.

  6. Top with mozzarella cheese. Put the pan back into the oven until the cheese gets brown and bubbly.

  7. Serve with roasted cauliflower, broccoli or asparagus.

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