Breast Of Chicken Florentine Recipe

This Breast Of Chicken Florentine is from my Mom's cookbook; an easy to prepare treat for a family get together! An irresitible combination of chicken and bread crumbs - this Breast Of Chicken Florentine is something you must not want to miss out on!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Flour1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 White pepper1⁄8 Teaspoon
 Chicken breasts6 , boned, skinned
 Eggs2 , beaten
 Parmesan cheese1⁄2 Cup (8 tbs)
 Bread crumbs3⁄4 Cup (12 tbs)
 Butter3⁄4 Cup (12 tbs)
 Mushrooms1 Pound, sliced
 Chopped parsley1 Teaspoon
 Frozen spinach40 Ounce (4 Packages)
 Lemon juice2 Tablespoon
 Nutmeg1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 3443 Calories from Fat 1605

% Daily Value*

Total Fat 182 g280.6%

Saturated Fat 102.5 g512.4%

Trans Fat 0.3 g

Cholesterol 1418.4 mg

Sodium 4664.4 mg194.4%

Total Carbohydrates 133 g44.5%

Dietary Fiber 40.4 g161.7%

Sugars 18.6 g

Protein 335 g669.5%

Vitamin A 2770.2% Vitamin C 174.8%

Calcium 234.8% Iron 211.1%

*Based on a 2000 Calorie diet

Directions

Mix flour, salt, and pepper; dredge chicken with seasoned flour.
Dip in egg; coat with cheese and bread crumbs.
Refrigerate at least 1 hour.
Heat 1/2 cup butter in large skillet; brown chicken on each side.
Lower heat; cover.
Simmer 25 minutes.
Remove chicken from skillet.
Add mushrooms and parsley to drippings; stir over heat 3 minutes.
Cook spinach until tender; drain well.
Season with 1/4 cup butter, lemon juice, salt, pepper, and nutmeg. (Chicken can be cooked in advance and heated in hot oven.)
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