Chicken Florentine in a White Wine Sauce Recipe

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Chicken Florentine in a White Wine Sauce
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Ingredients
9
Count
Nutrition
801
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Sauté 1/2 the garlic in 2-3 tablespoons butter (this amount is a guess…but be generous with it) in a frying pan until softened (do NOT brown it!). Add spinach and cook, stirring frequently until spinach is softened and quite shrunken. Remove from heat and allow to cool.
  2. Pound breasts flat (the thinner the better). and lightly salt them. Roll spinach/garlic mixture up in the breasts then lightly coat them in crumbs. Place seam side down in a deep baking dish. Bake uncovered in a 300 degree oven while you make the sauce.
  3. Sauce:Melt a lot of butter (once again… be generous and use more than you think you should) in the same frying pan the spinach was sautéed inches Add the remaining garlic and sauté…(do NOT brown it!). Whisk in sufficient flour to make a thick roux…do NOT brown the roux! Whisk in the wine and bring to boil whisking constantly. After the alcohol has had a chance to evaporate and as the sauce thickens, add sugar to taste but the sauce should remain slightly bitter as it will lose this bitterness in the oven. Once thickened, pour the sauce over the chicken breasts.
  4. Bake the whole thing, uncovered in a 350 degree oven until you want to eat. 1 hour is usually plenty but this meal is designed to be prepared at your convenience and lowering the temperature and allowing it to sit will not hurt it.
  5. Presentation: I recommend removing the breasts from the sauce onto a cutting board to cool slightly (if cut while too hot they will disintegrate - I found this out the hard way). Then, slice them into about 1 cm slices so that each slice is a little circle of chicken surrounding the spinach. Press white rice into a small bowl and invert it in the centre of the plate, remove the bowl so a uniform hemispheric mound of rice remains. Arrange the chicken slices in a circle around the rice. Drizzle some sauce over the chicken and rice. Serve remaining sauce in a gravy boat or small pitcher. Remember to keep the sauce warm and don’t dilly-dally while cutting - get it to to the table hot!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 801.11 Kcal (3354 kJ)
Calories from fat 127.51 Kcal
% Daily Value*
Total Fat 14.17g 22%
Cholesterol 278.48mg 93%
Sodium 2071.2mg 86%
Potassium 5260.67mg 112%
Total Carbs 33.03g 11%
Sugars 1.87g 7%
Dietary Fiber 13.62g 54%
Protein 114.85g 230%
Vitamin C 190.6mg 318%
Iron 20.4mg 113%
Calcium 710.2mg 71%
Amount Per 100 g
Calories 59.83 Kcal (250 kJ)
Calories from fat 9.52 Kcal
% Daily Value*
Total Fat 1.06g 22%
Cholesterol 20.8mg 93%
Sodium 154.68mg 86%
Potassium 392.89mg 112%
Total Carbs 2.47g 11%
Sugars 0.14g 7%
Dietary Fiber 1.02g 54%
Protein 8.58g 230%
Vitamin C 14.2mg 318%
Iron 1.5mg 113%
Calcium 53mg 71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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