Mom's Chicken Florentine with Creamy Roasted Garlic Polenta.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken breast topped with spinach and creamy sauce, served with roasted garlic polenta. Rich, comforting, and elegant enough for company. A classic pairing that works well for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound boneless chicken tenders or breasts (about 4 breasts)
- 2 tablespoons olive oil
- juice of half a lemon
- 2 ounce containers frozen spinach (de-thawed + squeezed dry, 12)
- 6 tablespoons butter
- 1/3 cup flour
- 2 1/2 cups milk
- 1 cup heavy cream
- pinch of freshly grated nutmeg
- 1/2 teaspoon salt + pepper
- 1 egg yolk
- 3/4 cup parmesan cheese (plus more for topping)
- 1/3 cup parsley (chopped + more for serving)
- 1 head garlic
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 cup polenta
- 2 tablespoons butter
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1025mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 824mg
- Calcium
- 687mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1025MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.