Serves: 4
Total Calories: 428
Sauté onion in margarine. Remove from heat and add spinach, cheese, and nutmeg. Spoon spinach mixture into 4 mounds in lightly greased 9x13x2-inch baking dish. Place chicken piece over each mound. Bake at 350° for 20-30 minutes or until chicken is done.
Mushroom Sauce:
Sauté mushrooms in margarine until liquid evaporates. Add lemon juice, broth, milk, wine, and white pepper to mushrooms. Bring to a boil and cook until liquid is reduced by 2/3 and sauce is slightly thickened. Spoon 1/4 of sauce over each serving.
This Chicken Florentine with Mushroom Sauce recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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