Chicken Florentine With Fresh Mushrooms |
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Prep Time: 25 Minutes Cook Time: 38 Minutes |
Ready In: 63 Minutes Servings: 6 |
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This is by Alva Carpenter from her SLIM LINES column, Thursday. Enjoy! Ingredients:
6 boneless skinless chicken breasts |
1 1/2 small onions, quartered |
21 g unsalted butter |
210 g fresh mushrooms, sliced |
430 g frozen chopped spinach, cooked and drained or 170 g chopped and cooked fresh spinach |
1/2 teaspoon ground nutmeg |
2 tablespoons grated parmesan cheese |
Directions:
1. Put the chicken breasts and onions in a large and wide saucepan.
2. Add enough water to cover the same.
3. Cover the saucepan with a lid.
4. Poach the chicken for 20 minutes on low-medium heat until just white throughout.
5. Then, melt butter in a heavy non-stick skillet.
6. Saute mushrooms until tender{about 5 minutes}.
7. Then preheat the broiler.
8. Put the spinach in a 20 X 20 cm square baking dish.
9. Sprinkle nutmeg, salt and pepper to taste.
10. Arrange the chicken in a single layer over the spinach.
11. Top with mushrooms.
12. Sprinkle with cheese.
13. Broil for 1-2 minutes or until the cheese has melted.
14. Remove from heat.
15. Serve hot.
16. Enjoy!
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