Ingredientes para Curried Chicken Florentine
- Boneless Skinless Chicken Breasts
- Mild Cheddar Cheese
- Frozen Spinach
- Lemons
- Cream Of Chicken Soup
- 1/2 cup sour cream
- Mayonnaise
- 2 tablespoons curry powder
- 2 tablespoons butter
- 1 tablespoon olive oil
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Cómo preparar Curried Chicken Florentine
- Squeeze the juice of one lemon over 4 (6-ounce) boneless, skinless chicken breasts. Let them marinate at room temperature for 15-20 minutes.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season chicken breasts generously with salt and pepper. Cook until lightly browned on both sides, about 3-4 minutes per side.
- Spread 10 ounces of fresh spinach (about 5 cups, roughly chopped) evenly in the bottom of a 9x13 inch casserole dish.
- Sprinkle 1 1/2 cups of shredded cheddar cheese over the spinach.
- Arrange the browned chicken breasts on top of the cheese.
- In a medium bowl, whisk together 10.75 ounces (about 1 1/4 cups) of cream of mushroom soup, 1/2 cup sour cream, 1/4 cup mayonnaise, the juice of one lemon, and 2 tablespoons of curry powder. Adjust curry powder to taste.
- Pour the sauce evenly over the chicken breasts.
- Bake in a preheated 350°F (175°C) oven for 45 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Serve immediately over rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
15g
Fat
102g
Carbs
4g
