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Petti Di Pollo Ala Florentino(Chicken Floren















Trans-fat Free


1 package spinach
1 ½ tablespoons olive oil
2 cloves garlic
or more, minced
4 each chicken breast halves, boneless, skin-on
1 x salt and black pepper
2 large eggs
½ cup all-purpose flour
for dredging
3 tablespoons butter
1 tablespoon all-purpose flour
1 cup chicken broth
1 x lemon juice
1 x salt and black pepper
1 x parsley sprigs
and lemon, slices for garnish


Wash spinach leaves and blanch in boiling water for 10 seconds.

Drain. Heat oil in a large sauté pan over medium heat, add garlic and cook until fragrant, then add spinach and cook, stirring, for 3 minutes. REmove spinach from pan and keep warm. Rinse chicken, then pound to ½-inch thickness. Heat the same sauté pan over medium heat until a light haze forms from the oil; add more oil if needed. Stir salt and pepper to taste into flour and dredge the chicken breasts. Dip chicken inot the beaten eggs and fry chicken until cooked through and lightly browned on both sides, about 7 minutes total. While chicken is cooking, make the sauce. To make the sauce, melt the butter in a skillet over medium- high heat. Add the flour and cook stirring until it is dissolved and the mixture is a golden brown, about 3 minutes. Slowly stir in the chicken broth, then the lemon juice. Season with salt and pepper to taste and cook until nicely thickened, about 2 minutes. To serve, arrange a bed of spinach on each plate, placing chicken breast on top and spooning sauce over all. Garnish with parsley and lemon slices.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 45549% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 308mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 76g
Vitamin A 143% Vitamin C 36%
Calcium 11% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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