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Receta Chicken Florentine With Mushroom Sauce

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Cost per recipe $4.70 view details
  • 2 skinned, boned chicken breast halves
  • 1/2 c. minced onion
  • Vegetable cooking spray
  • 1 (10 ounce.) frzn minced spinach, thawed or possibly 1 can spinach, liquid removed
  • 2 tbsp. shredded low-fat Swiss cheese
  • 1/2 c. sliced fresh mushrooms
  • 1/8 teaspoon nutmeg
  • 1/2 c. skim lowfat milk
  • 1/2 c. boiling water
  • 1 tbsp. butter, melted
  • 1/2 teaspoon chicken flavored bouillon granules


  1. Flatten chicken to 1/4 inch. Set aside. Saute/fry onion in large skillet with coated cooking spray. Remove from heat, stir in spinach, cheese and nutmeg. Divide mix in half and shape into mounds. Transfer mounds to a 10 x 6 x 2 inch dish coated with cooking spray. Top each portion with a chicken breast half. Bake at 350 degrees for 25 min or possibly till chicken is done. Place mushrooms in skillet. Stir in lowfat milk and remaining ingredients and bring to a boil. Boil 6 min, stirring frequently, till liquid is reduce and thickened. Spoon over chicken. Serves 2.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 676g
Calories 402  
Calories from Fat 170 42%
Total Fat 19.38g 24%
Saturated Fat 11.37g 45%
Trans Fat 0.03g  
Cholesterol 103mg 34%
Sodium 397mg 17%
Potassium 1798mg 51%
Total Carbs 22.28g 6%
Dietary Fiber 6.1g 20%
Sugars 10.93g 7%
Protein 38.0g 61%
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