* Exported from MasterCook *

Chicken Florentine

Recipe By :Elizabeth Powell, edited by kdr
Serving Size : 4 Preparation Time :1:00
Categories : Low Carb 5-10 Poultry-Game Birds
Ethnic-Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh spinach -- 250g wash no stems
1/4 cup butter
1 whole large onion -- cut into rings
2 whole chicken breasts -- cut into 2" pieces
6 ounces mushrooms -- 225g sliced
1/3 cup dry white wine
1 tablespoon soy flour
1 cup sour cream
1 pinch garlic powder
4 ounces sharp cheddar cheese -- 125g grated

Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and saute onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Saute mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350°F-180°C for 20 to 30 minutes.






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Per serving: 645 Calories (kcal); 47g Total Fat; (66% calories from fat); 43g Protein; 11g Carbohydrate; 179mg Cholesterol; 464mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
10.8 carbs, 2.7 fibre,49.7 protein, 50.3 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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