Chicken Florentine
Pine Nut-Parsley Roasted Cauliflower
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 6 Tbsp whole wheat flour, divided
- 6 Tbsp butter, divided
- 2 cloves garlic, minced
- 2 (9-oz) pkg baby spinach
- 1 cup white wine (or low-sodium chicken broth)
- 1 cup half-and-half
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper; dredge in ¼ cup flour, shaking off excess.
- Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat; add half of chicken, and cook 3 minutes per side or until done. Repeat with remaining butter and chicken. Remove from skillet, and keep warm.
- Melt 4 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 2 Tbsp flour; add to spinach mixture. Cook 5 minutes or until sauce is thickened; spoon over chicken.
Side Dish Ingredients
- 8 cups cauliflower florets
- 3 shallots, quartered
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup pine nuts, toasted
- 2 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 | 6 | 6 | |
| Calories |
410
|
183
|
593
|
| Fat (g) | 20 | 15 | 35 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 42 | 5 | 47 |
| Carb (g) | 9 | 12 | 21 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 548 | 141 | 689 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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