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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 575.2
  • Total Fat: 26.3 g
  • Cholesterol: 156.0 mg
  • Sodium: 795.7 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 46.9 g

View full nutritional breakdown of Chicken Florentine calories by ingredient
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Chicken Florentine

Submitted by: CMCRISWELL

Introduction

Use less sauce to cut down the calories. Also you can omit the pasta all together

Serving size is 3 oz chicken 1/2 cup sauce and 2 oz pasta per person
Use less sauce to cut down the calories. Also you can omit the pasta all together

Serving size is 3 oz chicken 1/2 cup sauce and 2 oz pasta per person

Number of Servings: 4

Ingredients

    4 6-oz chicken breast (boneless and no skin)
    Marinade (follows)
    Sauce (follows)
    4 slices provolone cheese
    1 pound Fettuccine, cooked

    Marinade:
    3/5 cup olive oil
    3/4 cup vegetable oil
    1 Tbsp garlic, chopped
    1 tsp vegetable seasoning (like Mrs. Dash)
    1 tsp Cajun seasoning
    1 tsp basil, dried
    1/2 tsp thyme, dried


    Sauce:

    4 Tbsp butter, divided
    2 Tbsp flour
    2 Tbsp onion, finely diced
    1 1/2 tsp garlic, finely chopped
    1 10-oz package frozen chopped spinach, thawed and drained
    2 1/2 cups half-and-half
    1/2 tsp Worcestershire sauce
    1/2 tsp vegetable seasoning (Mrs. Dash)
    3 Tbsp Romano cheese, grated
    Salt
    Pepper

Directions

Combine all ingredients for the marinade in a sealable bowl and add the chicken to it and refrigerate for 1 hour.

In a medium sized skillet melt 2 Tbsp butter and add flour to make a roux. Cook for about 5 minutes until well blended. Remove to a small bowl and set aside.

Melt remaining butter and saute onion and garlic until tender. Add spinach and cream and bring to a simmer. Do not boil. Add roux and whisk until sauce thickens. Add remaining sauce ingredients and season with salt and pepper to taste.

Remove chicken from the marinade and pat dry. Broil or grill chicken until fully cooked (7 to 8 minutes on each side). Place cooked chicken over hot cooked fettuccine and top with sauce and provolone cheese. Lightly broil cheese just to melt. Serve immediately

Number of Servings: 4

Recipe submitted by SparkPeople user CMCRISWELL.






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