Recipe and Photos by Megan Winfrey

I love meals that feel like an indulgence without being packed with carbs, cheese, and butter. No mistake, I LOVE meals packed with carbs, cheese, and butter - but after a holiday like Thanksgiving, I need a little time-out. This easy chicken florentine has only 1/2 cup cream cheese for 4 servings and is overflowing with iron-packed spinach. Admittedly, I had to add some store bought spinach to my JBG spinach for this one because, well, we all know what happens when you cook spinach. Serve this up with a side of rice or garlic bread for the perfect weeknight meal.



Chicken Florentine Lite

• 4 small chicken breasts, or 2 chicken quarters
• salt & pepper
• 1 tbs. olive oil
• 1 tbs. butter
• 3 cloves garlic, minced
• 1/4 cup white wine, cider, or broth
• 4 cups spinach, washed and dried
• 1/2 cream cheese
• 3/4 cup milk

Heat a heavy bottomed skillet over medium-high heat, add the olive oil and butter. Season the chicken thoroughly on both sides, and add to the pan once the oil and butter are hot. Cook 6-8 minutes on each side until cooked through, then remove to a plate and set aside. In the same pan, add the garlic and cook until fragrant, about 1 minute. Add the wine, cider, or broth and bring to a simmer while scraping the brown bits off the bottom of the pan. Add the spinach in handfuls, letting it wilt down as you go to make room in the pan. Once all of the spinach is in the pot, add the cream cheese, milk, and a bit more salt.



Stir and bring to a simmer until everything is incorporated and has thickened slightly. Add the chicken back into the pan and spoon some of the sauce over it. Serve immediately!