Recipe: Chicken Florentine

Chicken Florentine

Inspired by a classic, this easy, modern, light-in-calories main dish is healthy and delicious.

4 cups firmly packed baby spinach leaves, stems removed and washed or 1 (10 oz.) package frozen, chopped spinach
1 tsp. dried thyme leaves, crushed or fresh equivalent
1 tbsp. olive oil
2 cloves garlic, peeled and chopped
1/2 cup finely chopped onion
1 tbsp. flour
1 cup low-sodium chicken broth
salt and pepper, optional*
4 grilled or roasted chicken breasts, shredded or chopped (see Chef's Notes)
2 lemons, to yield 2 tbsp. grated lemon peel and 4 lemon wedges for garnish

Prepare spinach and place in a large skillet over MEDIUM heat and cook, covered, until fresh is wilted or frozen is heated through. Spinach should have a dark, rich green color. Do not overcook, or the spinach will change color. Remove spinach and drain well.

In same skillet, heat thyme with oil, garlic, and onion and saut 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 1/2 tablespoon grated lemon peel.

Place in preheated 300F oven for 10 minutes. Serve piping hot with a lemon wedge.

Chef's Note: This recipe is based on using skinless, boneless chicken breasts that have been lightly seasoned, grilled, or roasted. The equivalent is about 1 cup cooked chicken per person. This is a perfect recipe to use leftover cooked chicken, or even extras that were frilled on a previous day.

*Optional ingredients are not included in the dietary analysis.

Servings: 4 (2 cups each)

Nutritional Information per Serving
Calories: 220, Total Fat: 7g, Saturated Fat: 1.5g, % of Calories from Fat: 31%, Protein: 30g, Carbohydrates: 8g, Cholesterol: 75mg, Dietary Fiber: 3g, Sodium: 150mg, 5 A Day servings: 1 1/2

Recipe developed for the Produce for Better Health Foundation by Chef Carmen I. Jones, CCP.