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Chicken Florentine

4 skinless, boneless chicken breast halves
1 small onion, quartered
1 tablespoon butter
2 cups sliced fresh mushrooms
1 package (10 ounces) frozen chopped spinach, cooked and drained, or
2 cups chopped cooked fresh spinach
1/4 teaspoon nutmeg
1/4 teaspoon salt
freshly ground pepper
4 teaspoons grated Parmesan cheese

In a medium size saucepan, combine chicken breasts and onion with
water to cover. Cover and poach chicken over medium low heat until
just white throughout, about 20 minutes.

Meanwhile, melt butter in a large frying pan. Add mushrooms and
cook until tender, about 5 minutes.

Preheat broiler. Place spinach in an 8 inch square baking dish
(one that can take the broiler). Sprinkle with nutmeg, salt, and
pepper to taste. Arrange chicken in a single layer over spinach.
Top with mushrooms. Sprinkle with cheese. Broil for 1 to 2 minutes,
until cheese is melted.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Impressive, July 9, 2005 - 04:10 PM
Reviewer: Holly Mitchell from Paris, TX USA
This recipe was so easy and so delicious I was able to impress my mother-in-law with it! The fact that it's low carb is a delightful added bonus. It's a definite keeper!

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