Low Fiber Chicken Florentine

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the sauce

2 tbsp unsalted butter
Ingredient note
Butter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 tbsp all-purpose flour
1 cup low-sodium chicken broth
¾ cup low-fat milk
Ingredient note
Plain low fat milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid low fat milk, please tap it and change its rating to Red.
1 leek (white and light green parts only), thinly sliced
Ingredient note
Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
3 cloves garlic, minced
5 oz fresh baby spinach
Ingredient note
Low residue diets limit raw and fibrous vegetables. The spinach here is cooked until tender, and the recipe uses only about 1/4 cup per serving, so it is likely Low Residue. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
¼ cup grated parmesan cheese
Ingredient note
Plain grated parmesan cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid grated parmesan cheese, please tap it and change its rating to Red.
2 tbsp fresh basil, thinly sliced
2 tbsp fresh flat-leaf parsley, chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
¼ tsp salt

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Season both sides with the 1/2 tsp salt.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 4–5 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.

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