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Chicken Florentine

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  Chicken breasts 4 Large
  Green pepper 1
  Dry white wine 1 Cup (16 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Dill 1 Bunch (100 gm)
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Frozen spinach packets 20 Ounce (2 packages)
  Butter 2 Tablespoon

1. Thaw spinach.
2. Brown green pepper and dill in butter; add paprika but be careful not to burn it. Then add chicken and let it brown for 5 minutes, occasionally turning.
3. Pour in the wine and simmer over low heat for about 40 minutes.
4. Remove the chicken pieces and keep warm. Drain the sauce and let it boil down to half the amount. Pour in cream and simmer. Add chopped dill.
5. Melt butter in a heavy bottomed casserole and simmer with spinach for a couple of minutes. Season. Garnish chicken with spinach and pour sauce on top.

Recipe Summary

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1929 Calories from Fat 909

% Daily Value*

Total Fat 103 g159.2%

Saturated Fat 59.3 g296.4%

Trans Fat 0.1 g

Cholesterol 647.5 mg215.8%

Sodium 1917.5 mg79.9%

Total Carbohydrates 54 g17.8%

Dietary Fiber 23.6 g94.5%

Sugars 10.3 g

Protein 164 g328.8%

Vitamin A 1618.3% Vitamin C 414.9%

Calcium 118.4% Iron 136.7%

*Based on a 2000 Calorie diet

Chicken Florentine Recipe