Bunny In A Garden Salad
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 22g||34%|
|Saturated Fat 5g||25%|
|Total Carbs 26g||9%|
|Dietary Fiber 4g||16%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 tbsp. olive oil, divided
1 pkg. (6-8 oz.) mushrooms, sliced
1/4 cup finely chopped onions
2 cloves garlic, finely chopped
1 pkg. (12 oz.) baby spinach
2 tbsp. lemon juice
Salt and pepper to taste
Parmesan cheese, shaved (optional)
Heat chicken according to package directions; hold warm.
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.
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.
To serve, evenly divide spinach mixture on 4 plates. Top with chicken and spoon mushrooms over chicken. Sprinkle shaved Parmesan cheese, if desired.
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