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Chicken Florentine
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Servings:
4
chicken breasts
Calories:
380
kcal
What You Need
4
oven roasted chicken breasts
1
bag
baby spinach
1
c.
half and half
1
shallot
minced
4
cloves
garlic
minced
2
T.
olive oil
2
tsp
TLC Original House Seasoning
How to Make It
In a medium saute pan, heat the olive oil and add the shallots and garlic.
Saute until translucent.
Divide the cooked mixture in half, leaving half the mixture in the pan and adding the other half to a small pot.
To the skillet, add the baby spinach and let cook until wilted down.
In the pot, slowly add the half and half and bring to a boil with the onion and garlic mixture. Remove from heat once thickened.
Combine a little sauce with the spinach and stir.
Place the chicken breasts on a plate.
Top with a little of the spinach mixture, finish with sauce, and garnish with parsley.
Nutrition
Serving:
1
g
|
Calories:
380
kcal
|
Carbohydrates:
10
g
|
Protein:
52
g
|
Fat:
14
g
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