LOW Carb: Chicken Florentine
Chicken Florentine.
1/2 pound fresh spinach, stems removed, washed
4 tablespoons butter
1 medium shallot
6 ounces mushrooms, sliced
1/3 cup dry white wine
1 tablespoon soy flour
1 cup sour cream
1 pinch garlic powder
4 ounces sharp Cheddar cheese, grated
2 boneless, skinless chicken breasts
Preparation:
Steam spinach until wilted; drain and chop.
Melt 1 tablespoon of butter in large skillet and sauté shallots until golden.
Remove shallotswith slotted spoon, mix with spinach and place in buttered
casserole.
Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate.
Sauté 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 degrees F for 20 to 30 minutes.
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