ADVERTISEMENT
Chicken Florentine
Chicken Florentine
0 Reviews
From: EatingWell.com, December 2018
Classic chicken Florentine—creamy spinach served atop sautéed chicken cutlets—is a fast and easy meal. To keep calories lower, this recipe uses cornstarch to thicken the cream instead of cheese. This chicken recipe is simple enough for weekdays but also elegant enough for a dinner party.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound chicken breast, thinly sliced
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- ¼ cup finely chopped shallot
- 2 large cloves garlic, minced
- ⅓ cup dry white wine
- 1 pound baby spinach
- ⅓ cup heavy cream
- 2 teaspoons cornstarch
Preparation
-
Prep
-
Ready In
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with ¼ teaspoon each salt and pepper. Add to the pan and cook, turning once, until just cooked through, 5 to 7 minutes. Transfer to a plate and tent with foil to keep warm.
- Reduce heat to medium. Add the remaining 1 tablespoon oil, shallot and garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add wine, scraping up any browned bits. Add spinach in batches and cook, stirring often, until wilted, 3 to 5 minutes. Whisk cream, cornstarch and the remaining ¼ teaspoon each salt and pepper in a measuring cup. Stir into the spinach and cook until thickened, about 2 minutes more. Serve with the chicken.
- Serving size: ¾ cup
- Per serving: 375 calories; 18 g fat(7 g sat); 3 g fiber; 9 g carbohydrates; 39 g protein; 222 mcg folate; 119 mg cholesterol; 1 g sugars; 0 g added sugars; 7,773 IU vitamin A; 33 mg vitamin C; 146 mg calcium; 5 mg iron; 469 mg sodium; 366 mg potassium
- Nutrition Bonus: Vitamin A (155% daily value), Folate (56% dv), Vitamin C (55% dv), Iron (28% dv)
- Carbohydrate Servings: ½
- Exchanges: 5 lean protein, 3 fat, 1 vegetable
