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Chicken Breasts Florentine's picture
  Frozen chopped spinach 20 Ounce (2 Packages)
  Chicken breasts 3 Large, skinned, boned, and halved
  Celery rib 1 , cut up
  Onion 1⁄2 Medium, cut up
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Pepper white 1 Dash
  Light cream 1 Cup (16 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Ground nutmeg 1 Dash

Cook spinach according to package directions; drain well.
Place chicken in saucepan with celery, onion, salt, and 1 cup water.
Bring to boil; reduce heat and simmer till meat is tender, about 20 minutes.
Remove chicken from broth.
Strain broth; reserve 1 cup.
Discard vegetables.
In saucepan melt butter; blend in flour and pepper.
Stir in reserved broth and cream.
Cook and stir till thickened and bubbly.
Remove from heat; stir 1/2 cup of the sauce into drained spinach along with half the cheese and the nutmeg; spread in a 10 x 6 x 2 inch baking dish.
Arrange chicken atop.
Pour remaining sauce over all.
Sprinkle with remaining cheese and more nutmeg, if desired.
Bake, uncovered, at 375° till lightly browned, 25 to 30 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2073 Calories from Fat 1239

% Daily Value*

Total Fat 141 g216.8%

Saturated Fat 85.5 g427.5%

Trans Fat 0.1 g

Cholesterol 673.7 mg224.6%

Sodium 2625.3 mg109.4%

Total Carbohydrates 65 g21.5%

Dietary Fiber 15.9 g63.4%

Sugars 8.4 g

Protein 145 g289.8%

Vitamin A 1149.4% Vitamin C 291.5%

Calcium 142.7% Iron 115.5%

*Based on a 2000 Calorie diet

Chicken Breasts Florentine Recipe