RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6623
| View Recipe |
|
|
| Recipe Name: |
Chicken Florentine with Mushroom Sauce - Copy - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
0000-00-00
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.91
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
Serve over white or seasoned rice. |
| Comments: |
|
|
Ingredients:
4 9-ozs chicken breast, boneless, skinless
1 Cup milk, whole
|
Directions:
Sauté onion in butter. Remove from heat and add spinach, cheese and nutmeg. Spoon spinach mixture into 4 mounds in lightly greased 9x13x2-inch baking dish. Place chicken piece over each mound.
Bake at 350 degrees for 20 to 30 minutes or until chicken is done.
Sauce:
Sauté mushrooms in butter until the liquid evaporates. Add lemon juice, broth, milk, wine and white pepper to mushrooms. Bring to boil and cook until liquid is reduced by 2/3 and sauce is slightly thickened. Spoon ¼ sauce over each serving. |
|
|
|
| Nutrition per Serving: |
| Calories: |
530 |
Total Carbs: |
14.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
176.0 |
Fat: |
13.8 |
Protein: |
79.27 |
| Fiber: |
0.22 |
Sodium: |
388.41 |
|
|
|
