Chicken Florentine

Chicken Florentine

Yield: 4 servings

1/2 pound fresh spinach, stems removed, washed
4 tablespoons butter
1 large onion, cut into rings
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

Steam spinach until wilted; drain and chop.

Melt 2 tablespoons of butter in large skillet and sauté 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.

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.

Per Serving: 390 Cal (77% from Fat, 13% from Protein, 10% from Carb); 12 g Protein; 33 g Tot Fat; 10 g Carb; 3 g Fiber; 367 mg Calcium; 2 mg Iron; 376 mg Sodium; 86 mg Cholesterol