How to Make Stuffed Chicken Florentine with Mushroom Sauce

This twist on classic chicken Florentine puts the spinach inside the chicken instead of under it. It's simple, fairly quick-to-prepare, and sure to impress even the fussiest eaters. Even better...it's salt-free. Serves 4.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 chicken breasts
• 3 tbsp olive oil
• 1 12-oz. package frozen spinach
• 1 yellow onion, peeled and finely chopped
• 1 tbsp chopped garlic
• 2 tspn dried thyme
• Generous dash of nutmeg
• 1/4 cup grated havarti or other mild, creamy cheese
• 1 lb. crimini mushrooms
• 2 tbsp paprika
• 1-1/2 cups dry red wine
• 1 tsp salt-free seasoning, such as Mrs. Dash
• Freshly ground pepper to taste

1. Thaw frozen spinach in a small amount of water in the microwave for about 30-60 seconds. Drain and squeeze excess water out of the spinach until as dry as possible. Set aside.

2. At one end of a chicken breast, insert a thin knife and work the knife carefully inside until a pocket is formed. The pocket should cover as much area as possible inside the breast without cutting through the surface. The opening should be large enough to insert the stuffing with a few fingers. Repeat with each breast and set aside.

3. In an ovenproof skillet over medium-high heat, sauté the onions and garlic in a tablespoon of the olive oil until tender and golden. Add the spinach and continue cooking for a few minutes, stirring well. Add the nutmeg, half of the salt-free seasoning, half of the thyme, and pepper to taste. Remove from heat and set aside. When cooled to room temperature, stir in the grated cheese.

4. Stuff 1/4 of the spinach mixture into each chicken breast. Wipe the skillet clean with a paper towel, brown the chicken breasts in a tablespoon of the olive oil over medium-high heat, turning to cook evenly on both sides. When turning the breasts, be careful not to spill out the stuffing.

5. Place the skillet with the chicken breasts, uncovered, in a preheated 350F oven and bake for 20 minutes.

6. While the chicken is baking, make the Mushroom Sauce. Slice the mushrooms and sauté in the remaining olive oil in a medium skillet over medium-high heat, stirring occasionally. When the mushrooms begin to sweat, add the paprika, and the remaining thyme, salt-free seasoning, and pepper. Add the wine and cook until the sauce reduces by about half. Remove the chicken breasts from the oven, place on a garnished serving plate, and set aside. Pour the chicken drippings from the skillet into a small bowl, let the fat to settle on the top, and skim off and discard the fat. Add the de-fatted drippings to the mushrooms. Mix the cornstarch in a few tablespoons of water, and add to the mushrooms, stirring constantly to avoid lumps. Set the skillet back on the heat, stirring until the sauce is a medium thickness and coats the back of the spoon. Pour the Mushroom Sauce into a bowl and serve on the side.