Chicken Cutlets Florentine
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Chicken Cutlets Florentine

Chicken Cutlets Florentine

Serves 4 | Prep/Cook Time: 30 Min
  • Calories 350
  • Protein 13g
  • Sodium 720mg
  • Sat.Fat 5g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 350
% Daily Value*
Total Fat 22g 34 %
Saturated Fat 5g 25 %
Cholesterol 50g 17 %
Sodium 720mg 30 %
Total Carbs 26g 9 %
Dietary Fiber 4g 16 %
Sugars 2g
Protein 13g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® Refrigerated Breaded Chicken Breast Cutlets (12 oz.)
3 tablespoons olive oil, divided
1 pkg. (6-8 ounces) mushrooms, sliced
1/4 cup finely chopped onions
2 cloves garlic, finely chopped
1 pkg. (12 ounces) baby spinach
2 tablespoons lemon juice
Salt and pepper to taste
Parmesan cheese, shaved (optional)
1 Heat chicken according to package directions; hold warm.
2 While chicken is cooking, heat 2 tablespoons oil in large skillet over medium heat.  Add mushrooms, and sauté, turning occasionally, until golden brown, about 4-5 minutes.  Remove mushrooms from pan; hold warm.
3 Add remaining 1 tablespoon oil to skillet and heat over medium heat.  Add onion and garlic; sauté for 3 minutes or until tender then add spinach and lemon juice; continue cooking while stirring until spinach softens and warms through.  Season to taste with salt and pepper.
4 To serve, evenly divide spinach mixture on 4 plates.  Top with chicken and spoon mushrooms over chicken.  Sprinkle shaved Parmesan cheese, if desire.
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