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  • Chicken Florentine With Mushroom Sauce

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    Chicken Florentine With Mushroom Sauce
     
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 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

    Directions

    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.

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