One-Pan Chicken Florentine

• porcje: 4 servings
• całkowity czas: 30 minutes

Składniki

2 tablespoons extra-virgin olive oil, divided

1 pound chicken breast, thinly sliced

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

¼ cup finely chopped shallot

2 large cloves garlic, minced

⅓ cup dry white wine

1 pound baby spinach

⅓ cup heavy cream

2 teaspoons cornstarch

Wskazówki

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season sliced chicken with ¼ teaspoon each salt and pepper. Add to the pan and cook, turning once, until just cooked through, 5 to 7 minutes. Transfer to a plate and tent with foil to keep warm.

Reduce heat to medium. Add the remaining 1 tablespoon oil, ¼ cup shallot and the minced garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add ⅓ cup wine, scraping up any browned bits. Add 1 pound baby spinach in batches; cook, stirring often, until wilted, 3 to 5 minutes.

In a measuring cup, whisk ⅓ cup cream, 2 teaspoons cornstarch and the remaining ¼ teaspoon each salt and pepper. Add to the pan with the spinach; cook, stirring frequently, until thickened, about 2 minutes. Serve with the chicken.

Wartości Odżywcze

• Kalorie: 320 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 9 g
• Tłuszcz Trans: 0 g
• Cholesterol: 105 mg
• Sód: 413 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 2 g
• Białko: 30 g