Recipe Details

Chicken Breasts Florentine

Number of Servings: 6

Serving Size: 1/6 of recipe

Chicken Breasts Florentine

Name: Amount:
all-purpose flour 3 Tbsp
salt 0.50 tsp
fresh ground black pepper 1 dash
nutmeg 0.50 tsp
boneless, skinless chicken breast, split 3 ea
spinach or 1 lb broccoli florets 2
Nonfat cooking spray, butter flavored 3 spray
sliced mushrooms 1
low-fat, low-sodium chicken broth 2 cup
instant-mixing flour 3 Tbsp
fat-free sour cream 0.50 cup
salt to taste 1 dash
pepper to taste 1 dash
Parmesan cheese, grated 3 Tbsp

Mix flour, salt, pepper, and nutmeg. Roll chicken pieces in mixture. Wash spinach and put in pot. Cover and cook in the water on the leaves until they are wilted. Drain well. (If using broccoli, cook just until tender.)


Spray a nonstick skillet. Add mushrooms and cook, stirring constantly, 5 minutes. Remove. Spray skillet again. Add chicken breasts and brown on each side. Set aside.


Pour chicken broth inton saucepan. Bring to a boil. Beat flour into sour cream. Remove pan from heat and beat mixture into broth. Place over heat and cook, stirring, until thickened. Season with salt, pepper, and nutmeg.


Place spinach in bottom of casserole. Mound around edges and shallow in the middle. Arrange mushrooms over spinach. Lay chicken pieces down the middle. Spoon sauce over chicken. Sprinkle with cheese, place in oven, and bake 20 minutes.

Nutritional Information (per serving)
Calories 261
Calories from Fat 45
Total Fat 5g
Saturated Fat 2g
Cholesterol 75mg
Sodium 541mg
Potassium 2mg
Carbohydrates 17g
Dietary Fiber 5g
Sugars 2g
Protein 38g
Vitamin A 2%
Vitamin C 2%
Calcium 2%
Iron 2%
Folic Acid 2%
Dietary Exchange