Chicken florentine
Chicken florentine recipe in the low carb category
Recipe ingredients:
- 1/2 pound fresh spinach, stems removed, washed
- 4 tablespoons butter
- 1 large onion, cut into rings
- 6 ounces mushrooms, sliced
- 1/3 cup dry white wine
- 1 tablespoon soy flour
- 1 cup sour cream
- 1 pinch garlic powder
- 4 ounces sharp Cheddar cheese, grated
- 2 boneless, skinless chicken breasts
Recipe method:
- Steam spinach until wilted.
- Drain and chop.
- Melt 2 tablespoons of butter in large skillet and saute onions until golden.
- Remove onions with slotted spoon, mix with spinach and place in buttered casserole.
- Add 1 tablespoon butter to skillet.
- Brown chicken and remove to warm plate.
- Saute mushrooms in remaining butter and remove to plate with chicken.
- Add wine to pan and then stir in flour.
- Slowly add sour cream and stir until hot and thickened.
- Add chicken, mushrooms and garlic powder.
- Place on spinach and sprinkle with cheese.
- Bake uncovered at 350 degrees F for 20 to 30 minutes.
Per serving: 390 cal (77% from fat, 13% from protein, 10% from carb); 12 g protein; 33 g tot fat; 10 g carb; 3 g fiber; 367 mg calcium; 2 mg iron; 376 mg sodium; 86 mg cholesterol