Chicken florentine with Lemon Parmesean Sauce
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 409.0
- Total Fat: 19.6 g
- Cholesterol: 115.9 mg
- Sodium: 705.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.9 g
- Protein: 42.1 g
IntroductionOnly 409 Calories per Serving with good sized portions. Very Flavorful. Only 409 Calories per Serving with good sized portions. Very Flavorful.
Chicken Breast (cooked), no skin, 4 breast, bone and skin removed
Thin & Trim Virginia Baked Ham, 4 - 5 thin deli slices cut into quarters (about 2 oz.)
Parmesan Cheese, shredded, .25 cup (remove)
Pasta, Linguini, 16 oz
Half and Half Cream, 2 cups
Sodium free or low sodium chicken broth, 2 cups or 2 packets of bullion
Lemon juice, from two medium lemons about 1/3 cup
Parmesan Cheese, shredded, 1.5 cups
Low Sodium Petite Diced Tomatos, 1/4 to 1/3 cup
Fresh Baby Spinach chopped, 1/2 to 3/4 cup
Mrs. Dash Original Blend - 1 TBSP
Garlic (1 -2 cloves minced or 1 TBSP of garlic powder)
Canola or Olive oil
Timing is a bit important when making this dish. Get the oven heated, the water boiling and the skillet ready before starting. Have the table set beforehand or have the kids do it while you're cooking. You will want to serve this hot and not wait to set the table. Have all your ingredients prepared so that you don't have to be cutting them up while you are cooking. We like a lot of tomatoes and spinach in our sauce so we use the the larger measurements. I also find that the garlic powder dissolves better in the sauce than the minced garlic but that is personal preference I guess.
Cut Chicken Breasts in half and pound with a mallet so that the chicken is about 1/2 - 3/4" thick.
Preheat oven to 350 degrees
Bring large pot of water to boil.
Add about 1-2 tablespoons of Canola oil in a skillet and add chicken (or use cooking spray). Sprinkle Original Blend Mrs. Dash to taste (about 1 TBSP) onto chicken while cooking.
While Chicken is cooking, add pasta to boiling water. Once cooked, strain, add 1 TBSP of olive oil, toss and set aside.
While chicken is cooking, in a sauce pan, combine chicken broth, garlic and cream and bring to a medium simmer or very low boil. Add Lemon juice. Add 1 1/2 cups of parmesan cheese and stir until completely "absorbed" into sauce. Continue stirring until sauce is reduced by about 1/3. Sauce should not be very thick, consistency should be slightly thicker than the half and half cream. Allow to simmer on VERY low heat stirring periodically, while finishing the rest of the dish.
Once the chicken is cooked through in the skillet (don't over cook) remove chicken from skillet and place on baking sheet lined with tin foil. Top chicken with
1-2 pieces of ham and sprinkle with parmesan cheese. Bake in oven 5-7 minutes or until ham is browned on the edges and cheese is melted. If you want, you can use your oven broiler on low but be careful not to burn it.
While chicken is in the oven, add tomatoes and spinach to sauce. Bring sauce back up to medium simmer and stir often.
You may want to rinse pasta with hot water before serving, this warms it up a bit and washes off some of the olive oil.
Once chicken is done everything should be hot and ready to serve immediately.
We serve the pasta and sauce separately. You could combine the sauce and the pasta in a large serving bowl, but the sauce is thin and tends to settle on the bottom of the bowl.
We top the meal off with some salad and crusty bread of some sort.
We always have leftovers and I purposefully make enough so that we will. This dish is just as good the next day and is great to bring to work for lunch.
Serving Size: 8