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Chicken Florentine
Yield: 4 servings
1
4
1
6
1
1
1
1
4
2
/2 pound fresh spinach, stems removed, washed
tablespoons butter
large onion, cut into rings
ounces mushrooms, sliced
/3 cup dry white wine
tablespoon soy flour
cup sour cream
pinch garlic powder
ounces sharp Cheddar cheese, grated
boneless, skinless chicken breasts
Steam spinach until wilted; drain and chop.
Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions
with slotted spoon, mix with spinach and place in buttered casserole.
Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate.
Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir
in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic
powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 degrees F for 20 to 30
minutes.
Per Serving: 390 Cal (77% from Fat, 13% from Protein, 10% from Carb); 12 g Protein; 33 g Tot Fat;
1
0 g Carb; 3 g Fiber; 367 mg Calcium; 2 mg Iron; 376 mg Sodium; 86 mg Cholesterol
Chicken Florentine
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