X-Post: Florentine Vegetable Sauce w/Chicken Cutlets

Hi everyone,
We had this recipe over the holidays.  You can modify it to fit your eating plan (i.e. substituting low fat cream, etc).  I added what we did to modify it at the end.  Hope anyone who tries enjoys!

Ingredients:
2 carrots, peeled & sliced
1/2 cup chicken stock or vegetable stock
1 medium onion, chopped
2 garlic cloves, grated (or you can use the kind in the jars, sliced or minced)
2 tablespoons extra virgin olive oil
1 28 oz. can crushed tomatoes
a few leaves basil, torn (or you can use Italian seasoning or basil from your spice rack)
salt & ground pepper
2 bunches spinach, chopped--or you can use a bag of spinach from produce
1/2 cup heavy cream
Nutmeg to taste
Shaved Parmigiano Reggiano cheese--or you can use shredded parmesan in the bag

Makes 4 servings

Preparation for sauce:

In a large skillet over medium high heat saute the onion and garlic with extra virgin oil until the onion becomes soft and translucent.  Stir in the sliced carrots along with the tomatoes, basil (or spices) salt & pepper.  Wilt the spinach into the skillet with the mixture, then stir in the heavy cream.  Season with grated nutmeg.  Let the mix reduce over medium-low heat until thick.  It should have a sauce-like consistency.

Serve with:  chicken cutlets, breaded (optional) and baked until done.  Also can serve with whole grain or whole wheat pasta.

We added:  sweet'n'low (2 packets) to the sauce because the carrots didn't sweeten it enough.  We also added some Marsala cooking wine

Yum!  Enjoy!

Oh this sounds delicious, I will add it to my recipe of new foods to try. thank you