Chicken Florentine
Ingredients
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4 cups firmly packed baby
spinach leaves, washed with stems removed, or 1 (10
oz) package frozen, chopped spinach
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1 tsp dried thyme leaves,
crushed or 2 tsp fresh |
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1 Tbsp olive oil
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2 cloves garlic, peeled and
chopped |
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˝ cup finely chopped onion
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1 Tbsp flour
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1 cup low-sodium chicken
broth |
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4 grilled or roasted skinless
chicken breasts, shredded or chopped |
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2 lemons, to yield 2 Tbsp
grated lemon peel and 4 lemon wedges for garnish |
Directions
Place spinach in a large skillet over medium heat. Cover and
cook until fresh spinach is wilted or frozen spinach is
heated through. Spinach should have a dark, rich green
colour. Do not overcook, or the spinach will change colour.
Remove spinach, and drain well.
In the same skillet, heat thyme with
oil, garlic, and onion. Sauté until onion is transparent.
Stir in flour until it disappears. Add broth and stir
continuously until a thickened sauce is formed. Return
chopped spinach to sauce and mix well. Heat and adjust
seasonings, if desired.
Stir half the chicken into sauce. To
serve, spoon equal amounts in four small casseroles. Top
each with equal portions of remaining chicken and ˝ Tbsp
grated lemon peel. Place in preheated 300° F oven for 10
minutes. Serve piping hot with a lemon wedge.
Nutritional analysis per serving:
Calories 220, Fat 7g, Saturated Fat 1.5g, Calories From Fat
29%, Carbohydrates 8g, Cholesterol 75mg, Fibre 3g, Sodium
150mg.
Serves 4 -
Each serving equals 3/4 cup of fruit or vegetables. This is
an official Fruits & Veggies—More Matters recipe (source:
Produce for Better Health Foundation). |
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