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The Recipes Centre

Chicken Florentine




4 cups firmly packed baby spinach leaves, washed with stems removed, or 1 (10 oz) package frozen, chopped spinach

1 tsp dried thyme leaves, crushed or 2 tsp fresh

1 Tbsp olive oil

2 cloves garlic, peeled and chopped

˝ cup finely chopped onion

1 Tbsp flour

1 cup low-sodium chicken broth

4 grilled or roasted skinless chicken breasts, shredded or chopped

2 lemons, to yield 2 Tbsp grated lemon peel and 4 lemon wedges for garnish



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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