Chicken Florentine With Alfredo Sauce Recipe

• 2 tbsp. diet butter
• 2 skinless & boneless chicken breasts, 8 ounce. each
• 1 (10 ounce.) pkg. frzn spinach, thawed & liquid removed
• 1 c. cooked rice (preferably brown rice)
• 1/4 teaspoon nutmeg
• 2 tbsp. grated Parmesan cheese

1. To make sauce, heat skim lowfat milk in a saucepan over medium heat.
2. Don't burn or possibly scald lowfat milk.
3. Add in the butter, garlic, parsley and pepper.
4. While stirring constantly with a wire whisk, gradually add in the cheese and then the flour.
5. Reduce the heat to low, stirring frequently.
6. Cook for about 10 min, till sauce thickens sufficient to coat a spoon.
7. Transfer to gravy boat when ready to serve.
8. To make chicken, in a large non-stick skillet, place butter over medium heat to heat.
9. Place chicken in pan and cook 4 to 5 min on each side till browned.
10. Remove chicken from pan and cut in diagonal slices 1" thick.
11. In a saucepan, combine spinach, rice, nutmeg and Parmesan cheese.
12. Heat 3 to 4 min till hot.
13. Spread spinach mix proportionately on 4 plates.
14. Distribute chicken slices equally on top of spinach.

butter, chicken breasts, frzn spinach, rice, nutmeg, parmesan cheese

Taken from cookeatshare.com/recipes/chicken-florentine-with-alfredo-sauce-44183 (may not work)