Chicken Florentine

Chicken Florentine

November 16, 2016
1 Review (4.00 out of 5)
Chicken Florentine for diverticulitisChicken Florentine for diverticulitis
Course
Serves 4

Ingredients

  • 2 Tablespoons
    olive oil
  • 2
    zucchinis, seeded, thinly sliced
  • 1/2 Cup
    green onion, sliced
  • 2
    chicken breast, cubed
  • 1/2 Teaspoon
    salt
  • 1/2 Teaspoon
    thyme, ground
  • 3 Cups
    long grain rice, cooked
  • 4 Cups
    fresh spinach, chopped
  • 1/4 Cup
    Parmesan cheese, grated

Instructions

  1. In a medium pan, heat olive oil over medium heat.

  2. Add zucchini, onions, and chicken, stirring occasionally for 5 to 10 minutes, or until chicken is golden.

  3. Add salt, thyme, rice and spinach. Cook and stir for another 6 - 8 minutes or until heated through and spinach wilts.

  4. Remove from heat, transfer to a large serving bowl, and stir in cheese. Serve.

1 review for Chicken Florentine

  1. Pat

    ()

    Hello, I’m a bit confused with this recipe, as the picture does not look the same as the recipe ingredients listed, the sauce also looks creamy, but there is no cream mentioned in the recipe.

    • Calming Blends

      ()

      Hi Pat,
      Thank you for your interest in our recipe for Chicken Florentine. In order to get a creamier texture, you can add either a couple of tablespoons of cream or a couple of tablespoons of cream cheese at the very end to prevent the cream from separating.

  2. Leslie

    ()

    It was good, I did add one cup of chicken broth though to make it more moist.

  3. Leslie
    4

    ()

    It was good, I did add one cup of chicken broth to make it more moist

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