Chicken Florentine
Pine Nut-Parsley Roasted Cauliflower
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp whole wheat flour, divided
- 3 Tbsp butter, divided
- 1 clove garlic, minced
- 1 (9-oz) pkg baby spinach
- ½ cup white wine (or low-sodium chicken broth)
- ½ cup half-and-half
Instructions
- Sprinkle chicken with ¼ tsp each salt and pepper; dredge in 2 Tbsp flour, shaking off excess.
- Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat; add chicken, and cook 3 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 1 Tbsp butter in skillet; add garlic, spinach, and ¼ tsp each salt and pepper. Cook 5 minutes or until spinach is wilted.
- Meanwhile, whisk together wine, half-and-half, and 1 Tbsp flour; add to spinach mixture. Cook 5 minutes or until sauce is thickened; spoon over chicken.
Side Dish Ingredients
- 4 cups cauliflower florets
- 1 large shallot, quartered
- 1½ Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup pine nuts, toasted
- 1 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat oven to 450°F. Toss cauliflower and shallots with oil on a baking sheet; season with salt and pepper.
- Roast 20 minutes or until golden and tender, stirring once. Toss with pine nuts and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
419
|
183
|
602
|
| Fat (g) | 20 | 15 | 35 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 43 | 5 | 48 |
| Carb (g) | 11 | 12 | 23 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 645 | 141 | 786 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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