Chicken Florentine



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4 ounce boneless chicken breast
1 cup frozen spinach
2 cups fresh mushrooms
1/2 cup chopped onion
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 tablespoon olive oil
1 apple (small)
1/2 cup red or green grapes


Cook spinach according to package directions. Drain well. Put drained spinach between paper towels and remove excess moisture by pressing with spatula. Chop spinach, set aside. Wash mushrooms and slice onions, set aside. Place chicken breast and onion in a medium sized sauce pan. Add enough water to cover and cook covered over medium low heat until white throughout. About 20 minutes. In a non-stick pan, saute mushrooms in olive oil until tender, about five minutes. Put spinach on bottom of broil safe dish. Sprinkle with nutmeg and pepper. Arrange chicken in single layer over spinach. Top with mushrooms. Enjoy!

Created date

June 2004

Nutritional Information

Calories 300
Protein 38 g
Carbohydrate 19 g
Fat 10 g
Satfat 2 g
Sodium 210 mg
Fiber 8 g
Sugars 6 g
Cholesterol 65 mg