Chicken Florentine With Mushroom Sauce Recipe

• 2 skinned, boned chicken breast halves
• 1/2 c. minced onion
• Vegetable cooking spray
• 1 (10 ounce.) frzn minced spinach, thawed or possibly 1 can spinach, liquid removed
• 2 tbsp. shredded low-fat Swiss cheese
• 1/2 c. sliced fresh mushrooms
• 1/8 teaspoon nutmeg
• 1/2 c. skim lowfat milk
• 1/2 c. boiling water
• 1 tbsp. butter, melted
• 1/2 teaspoon chicken flavored bouillon granules

1. Flatten chicken to 1/4 inch.
2. Set aside.
3. Saute/fry onion in large skillet with coated cooking spray.
4. Remove from heat, stir in spinach, cheese and nutmeg.
5. Divide mix in half and shape into mounds.
6. Transfer mounds to a 10 x 6 x 2 inch dish coated with cooking spray.
7. Top each portion with a chicken breast half.
8. Bake at 350 degrees for 25 min or possibly till chicken is done.
9. Place mushrooms in skillet.
10. Stir in lowfat milk and remaining ingredients and bring to a boil.
11. Boil 6 min, stirring frequently, till liquid is reduce and thickened.
12. Spoon over chicken.
13. Serves 2.

chicken, onion, vegetable cooking spray, spinach, swiss cheese, mushrooms, nutmeg, milk, boiling water, butter, chicken flavored bouillon granules

Taken from cookeatshare.com/recipes/chicken-florentine-with-mushroom-sauce-11188 (may not work)