Breasts Of Chicken Florentine Recipe
Servings: 10
Ingredients
- 1/2 c. flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 chicken breasts, boned, skinned & cut in halves
- 1 egg
- 1 tbsp. red wine
- 1/4 c. Parmesan cheese, grated
- 1/2 c. bread crumbs
- 3/4 c. butter
- Juice of 1/2 lemon
- 1 pkg. frzn spinach, cooked, liquid removed & minced
- 1 pound fresh mushrooms, sliced
- 1 tbsp. parsley, minced
Directions
- Season the flour with the salt and pepper by mixing well with a dry wooden spoon. Flour the breasts with the seasoned flour. Beat the egg and wine together and dip the breasts into this mix. Sprinkle with the Parmesan cheese and roll into the bread crumbs. Place the breasts on a dish, cover with waxed paper and put in the refrigerator for 2 hrs.
- Heat 1/2 c. of the butter till melted and very warm in a large frying pan. Add in the chicken breasts and fry over a high heat till golden on both sides. Put a cover on the pan, lower the heat and cook for 25 min till chicken is tender. Pour the lemon juice over the spinach, reheat and put the spinach on a platter. Place the chicken breasts on top of the spinach and put in a heated oven to keep hot. Saute/fry the mushrooms till soft in the remaining 1/4 c. butter. Cover the chicken breasts with the mushrooms. Sprinkle the parsley all over the dish. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 10 servings | |
| Calories 296 | |
| Calories from Fat 183 | 62% |
| Total Fat 20.71g | 26% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.07g | |
| Cholesterol 93mg | 31% |
| Sodium 297mg | 12% |
| Potassium 434mg | 12% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.27g | 1% |
| Protein 16.71g | 27% |
