Chicken Florentine Recipe - Cooking Index
Chicken Florentine Recipe - Cooking Index
| 3/4 lb | Boneless skinless chicken breasts - cut into strips | |
| 1 lb | Onion - chopped (small) | |
| 2 tablespoons | Margarine or butter | |
| 1 | Garlic clove - minced | |
| 1 x | Birds Eye Chopped Spinach - (10 oz) - thawed | |
| 1 cup | Chicken broth | |
| 1/2 cup | Water | |
| 1 cup | Original Minute Rice | |
| 1/3 cup | Parmesan cheese |
Cook and stir chicken and onion in hot margarine in large skillet until chicken is lightly browned. Add garlic and cook 30 seconds. Add spinach, broth and water. Bring to boil. Reduce heat. Simmer 3 minutes.
Stir in rice and cheese. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
This recipe yields 3 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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