Gold Medal® all-purpose flour provides a simple addition to this chicken breast that’s sprinkled with cheese and nutmeg – a wonderful dinner ready in about an hour!
Chicken Breasts Florentine
- Prep Time 10 min
- Total 1 hr 5 min
- Servings 4
- Ingredients 11
Ingredients
- 2 cups uncooked egg noodles (4 ounces)
- 3 tablespoons butter or margarine
- 3 tablespoons Gold Medal™ all-purpose flour
- 1/4 teaspoon pepper
- 1 cup milk
- 1 cup chicken broth
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 4 boneless, skinless chicken breast halves (1 1/4 pounds)
- Additional ground nutmeg
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°. Spray rectangular pan, 11x7x1 1/2 inches, with cooking spray. Cook and drain noodles as directed on package.
-
Step2While noodles are cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
-
Step3Mix spinach, noodles, half of the sauce, 1/4 cup of the cheese and 1/4 teaspoon nutmeg. Spoon mixture into pan. Place chicken on spinach mixture. Pour remaining sauce over chicken. Sprinkle with remaining 1/4 cup cheese and additional nutmeg.
-
Step4Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until light brown on top and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition
370
Calories
13g
Total Fat
25g
Protein
39g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 1g
- Cholesterol
- 40mg
- 14%
- Sodium
- 850mg
- 35%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 6g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 10%
- 10%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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