Chicken Breasts Florentine
|Whole chicken breasts||2 Pound, boned, skinned and pounded to 1/4-inch thickness|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sherry||2 Drop (Generous Splash)|
|Fresh spinach||1⁄2 Pound, shredded|
Dredge chicken breasts in seasoned flour.
Over moderate heat saute in butter until very tender.
Transfer chicken to a warm platter and set aside.
Add sherry to pan juices.
Add shredded spinach and saute until limp.
Top each breast portion with equal amounts of spinach and serve.
Serving size: Complete recipe
Calories 2084 Calories from Fat 916
% Daily Value*
Total Fat 104 g160%
Saturated Fat 61 g305.1%
Trans Fat 0.2 g
Cholesterol 768.1 mg256%
Sodium 783 mg32.6%
Total Carbohydrates 56 g18.7%
Dietary Fiber 6.7 g26.7%
Sugars 1.2 g
Protein 223 g446.8%
Vitamin A 485.3% Vitamin C 124.4%
Calcium 36.1% Iron 86.7%
*Based on a 2000 Calorie diet