RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 91
View Recipe |
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Recipe Name: |
Chicken Florentine with Mushroom Sauce |
Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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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
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# Sides Included: |
1 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
Serve over white or seasoned rice. |
Comments: |
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Ingredients:
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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. |
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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 |
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Average Rating:
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