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Chicken Florentine With Baby Carrots

Healthy.Eater's picture
Ingredients
  Chicken breasts 2 Medium, skinned, boned, and halved lengthwise
  Cooking oil 2 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Cornstarch 2 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Cream cheese 3 Ounce, cut up (1/2 Ounce)
  Dry white wine 2 Tablespoon
  Spinach 1 Pound, stems removed
  Baby carrots/4 medium carrots, bias sliced into 1-inch pieces 8 Ounce
  Salt To Taste
  Pepper To Taste
Directions

Sprinkle chicken with salt and pepper.
In a large skillet brown chicken in hot oil about 12 minutes or just till tender, turning once.
Remove from skillet, reserving drippings.
For sauce, cook onion and garlic in reserved drippings till tender.
Stir in cornstarch.
Add milk all at once.
Cook and stir till thickened and bubbly; cook and stir for 2 minutes more.
Stir in cheese till it melts.
Remove from heat.
Stir in wine.
Rinse spinach in water.
In a large saucepan cook spinach, covered, in just the water that clings to the leaves.
Reduce the heat when steam forms, then cook, covered, about 3 minutes or till spinach is tender.
Drain well; squeeze out excess liquid.
Cook carrots in a small amount of boiling water for 2 to 3 minutes or till crisp-tender; drain.
Arrange cooked spinach in 4 individual casseroles.
Place chicken on spinach; pour sauce over the chicken.
Add carrots.
Seal, label, and freeze.
Cashew Chicken To serve, bake 1 or more frozen casseroles, loosely covered, in a 375° oven 50 to 60 minutes or till heated through.
Sprinkle with paprika and garnish with small spinach leaves, if desired.
Makes 4 single-serving entrees.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday, Party, Healthy
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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