Chicken Breasts Florentine

Recipe Ingredients

3 tablespoons	45ml	Flour
1/2 teaspoon	2.5ml	Salt - (optional)
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Nutmeg
3		Boneless skinless chicken breasts - halved
2 lbs	908g / 32oz	Spinach
		= (or 1 lb broccoli florets)
		Butter-flavored nonfat cooking spray - as needed
1 lb	454g / 16oz	Mushrooms - sliced
2 cups	474ml	Low-sodium chicken broth
3 tablespoons	45ml	Quick-mixing flour
1/2 cup	118ml	Fat-free or reduced-fat sour cream
		Salt - (optional), to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Nutmeg
3 tablespoons	45ml	Grated Parmesan cheese

Recipe Instructions

Mix flour, salt, pepper, and nutmeg. Roll chicken pieces in mixture. Wash spinach and put in pot. Cover and cook in the water on the leaves until they are wilted. Drain well. (If using broccoli, cook just until tender.)

Spray a nonstick skillet. Add mushrooms and cook, stirring constantly, 5 minutes. Remove. Spray skillet again. Add chicken breasts and brown on each side. Set aside.

Pour chicken broth into saucepan. Bring to the boil. Beat flour into sour cream. Remove pan from heat and beat mixture into broth. Place over heat and cook, stirring, until thickened. Season with salt, pepper, and nutmeg.

Place spinach in bottom of casserole. Mound around edges and shallow in the middle. Arrange mushrooms over spinach. Lay chicken pieces down middle. Spoon sauce over chicken. Sprinkle with cheese, place in oven, and bake 20 minutes.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 4 Very Lean Meat, 3 Vegetable, 1 Fat.

Nutrition Facts: Calories 261; Calories from Fat 45; Total Fat 5g; Saturated Fat 2g; Cholesterol 75mg; Sodium 541mg; Without Added Salt 274mg; Carbohydrate 17g; Dietary Fiber 5g; Sugars 2g; Protein 38g.

Source:
American Diabetes Association at http://www.diabetes.org

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