Chicken Florentine
Ingredients
- 0.5 lb fresh spinach, stems removed, washed
- 4 tbsp butter
- 1 each onion, cut into rings
- 6 oz mushrooms, sliced
- 1/3 cup dry white wine
- 1 tbsp soy flour
- 1 cup sour cream
- 1 pinch garlic powder
- 4 oz sharp Cheddar cheese, grated
- 2 each boneless, skinless chicken breasts
Instructions
- 1
Steam spinach until wilted; drain and chop.
- 2
Melt 2 tablespoons of butter in large skillet and sauté onions until golden.
- 3
Remove onions with slotted spoon, mix with spinach and place in buttered casserole.
- 4
Add 1 tablespoon butter to skillet.
- 5
Brown chicken and remove to warm plate.
- 6
Sauté mushrooms in remaining butter and remove to plate with chicken.
- 7
Add wine to pan and then stir in flour.
- 8
Slowly add sour cream and stir until hot and thickened.
- 9
Add chicken, mushrooms, and garlic powder.
- 10
Place on spinach, sprinkle with cheese and bake uncovered at 350 degrees F for 20 to 30 minutes.
- 11
Per Serving: 390 Cal (77% from Fat, 13% from Protein, 10% from Carb); 12 g Protein; 33 g Tot Fat; 10 g Carb; 3 g Fiber; 367 mg Calcium; 2 mg Iron; 376 mg Sodium; 86 mg Cholesterol