Main Dishes
Chicken Florentine
Tender chicken and spinach in a savory sauce with garlic and herbs.
Cost per servingPer serving$2.06
Makes4 servings
Total timeTotal35 minutes
Prep 10 minutes Cook 25 minutes
Prep 10 minutes Cook 25 minutes
Equipment
- 4 single-serving casserole dishes
Ingredients
Makes 4 servings. Check items off as you go.
- 4 cups firmly packed baby spinach leaves stems removed, or one (10-ounce) package frozen chopped spinach
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ cup onion finely chopped
- 1 tablespoon flour
- 1 cup low-sodium chicken broth
- salt and pepper to taste
- 4 grilled or roasted chicken breasts (about 4 cups) shredded or chopped
- 2 lemons to yield 2 tablespoons zest and 4 wedges for garnish
Directions
- Preheat oven to 300 F.
- Prepare spinach and place in a large skillet over medium heat and cook covered, until fresh is wilted or frozen is heated through. Spinach should have a dark, rich green color. Do not overcook, or the spinach will change color.
- Remove spinach and drain well. In same skillet, heat thyme with oil, garlic, and onion and sauté until onion is transparent. Stir in flour until it disappears.
- Add broth and stir continuously until a thickened sauce is formed. Return chopped spinach to sauce and mix well. Heat and adjust seasonings, if desired. Stir half the chicken into sauce.
- To serve, spoon equal amounts in four small casserole dishes. Top each with equal portions of remaining chicken and ½ tablespoon grated lemon peel. Place in oven and bake for 10 minutes. Serve hot with a lemon wedge.
Nutrition per serving
1 serving is 1 chicken breast- Sodium177mg
- Calories388
- Carbohydrates14g
- Fiber5g
- Fat11g
- Protein65g
Serving: 1 chicken breastCalories: 388calCarbohydrates: 14gProtein: 65gFat: 11gSaturated Fat: 3gSodium: 177mgPotassium: 1195mgFiber: 5gSugar: 4gCalcium: 153mgIron: 3mg
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
