Yield: 4 servings

We've taken the traditional version and given it a lemony flavor for a fresh, springtime meal.

4 boneless skinless organic chicken breasts (*Smart Chicken)
*Salt and freshly ground *black pepper
6 Tbsp butter (*Humboldt Creamery)
2 Tbsp Olive oil (*Lucero)
All-purpose flour, (*Bob's Red Mill) for dredging + 2 Tbsp
2 Tbsp organic *onion or shallot, finely diced
1 Tbsp finely chopped *garlic, organic
1 Medium organic *lemon, juiced
1 1/2 cup 1% milk (*Humboldt Creamery)
1/3 cup shredded Parmesan cheese (*Organic Valley)
1 Tbsp chopped fresh parsley
1 lb fresh, organic spinach (*Organic Girl)
**Ingredients found at Orchard Nutrition Center

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly then shake off any excess flour.
In a large skillet over medium heat, add 2 Tbsp Olive oil and add 2 Tbsp butter.
Once the butter is melted, add the chicken and cook until brown, about 5 minutes per side.

Carefully move the chicken to a plate and cover with foil to keep it warm.
Add 2 Tbsp of butter to the drippings in the same skillet over medium heat. Add the onions and garlic and saute until the onions are translucent, about 1 minute. Be sure to stir and scrape up the brown bits from the cooked chicken to add flavor to the sauce.

Add 2 Tbsp flour, stir until paste forms. Add milk a little at a time and whisk until smooth.
Whisk in lemon juice and season to taste with salt and ground black pepper. Remove from heat and add the cheese, stir until melted, sprinkle in the parsley. Return chicken and any accumulated juices TO THE SAUCE (turn the chicken to coat it in the sauce) Return skillet to heat on low. This will finish cooking the chicken. Keep warm. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until wilted, you may have to do it in batches.

Season the spinach with salt and pepper to taste.
Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.


Serve with Brown Rice, Quinoa or Wild Rice Mix.

Lemon Chicken Florentine

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