Chicken Florentine

Serves: 6
Total Calories: 108


1/2 cup polyunsaturated oil
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced parsley
2 pounds boneless chicken breasts, skinned
1/2 cup flour
1/2 cup liquid egg substitute
1 (10-ounce) package frozen leaf spinach


Mix 4 tablespoons oil with the lemon juice, salt, pepper and parsley in a plastic zip bag. Add the chicken, shake well to coat the chicken and marinate in the refrigerator for 4 hours or overnight.

Dredge the chicken in the flour and then the egg substitute and brown thoroughly on all sides in a skillet in the remaining oil. Cover loosely and cook over medium heat for 15 minutes. Squeeze all the water from the spinach, chop lightly and add to the chicken.

Nutritional Facts:

Serves: 6
Total Calories: 108
Calories from Fat: 16

This Chicken Florentine recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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