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. Source: EatingWell.com, December 2018

Carolyn Casner
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Ingredients

Directions

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with 1/4 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.

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  • 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 1/4 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.

Nutrition Facts

375 calories; 18.2 g total fat; 6.7 g saturated fat; 119 mg cholesterol; 469 mg sodium. 366 mg potassium; 8.6 g carbohydrates; 2.8 g fiber; 1 g sugar; 38.8 g protein; 7773 IU vitamin a iu; 33 mg vitamin c; 222 mcg folate; 146 mg calcium; 5 mg iron; 119 mg magnesium;

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