Chicken Florentine With Lemon-Mustard Sauce(Makes 4 Servings)
Juicy chicken breasts coated in herbs and bread crumbs, served with a tangy lemon-mustard sauce and spinach, perfect for a flavorful and healthy meal for any occasion.
Ingredients
- 1 lb. chicken breast, no skin, no bone, R-T-C, 4 breasts ⓘ
- 1/3 cup Egg Beaters ⓘ
- 99% egg substitute ⓘ
- 1/2 cup bread crumbs ⓘ
- 1 teaspoon dried basil ⓘ
- 1 teaspoon garlic powder ⓘ
- 2 tablespoons margarine from soybean oil, unsalted
- 1/3 cup water ⓘ
- 2 tablespoons Dijon-style mustard ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 tablespoon sugar ⓘ
- 10 oz. frozen spinach, drained and chopped ⓘ
Instructions
- Cook the spinach, then drain and chop.
- Pound the chicken breasts to 1/4-inch thickness.
- Pour Egg Beaters into a shallow bowl.
- Combine bread crumbs, basil, and garlic powder in a dish.
- Dip each chicken breast into the Egg Beaters, then coat with the bread crumb mixture.
- In a large nonstick skillet over medium-high heat, melt 1 tablespoon of margarine.
- Add the coated chicken breasts and cook for 5 to 7 minutes on each side, or until browned and no longer pink in the center.
- Remove the cooked chicken from the skillet and keep warm.
- In the same skillet, melt the remaining margarine, then stir in water, Dijon mustard, lemon juice, and sugar.
- Simmer the sauce for 1 minute or until thickened.
Tips & Substitutions
For a healthier option, consider using whole wheat bread crumbs instead of regular ones. You can also substitute fresh spinach for frozen if available; just sauté it until wilted. If you prefer a little heat, add a pinch of red pepper flakes to the sauce. For added flavor, marinate the chicken in lemon juice and herbs for an hour before cooking.
Serving Suggestions
Serve the Chicken Florentine with a side of garlic mashed potatoes or a fresh green salad for a balanced meal. It also pairs beautifully with Tops' Cornbread Dressing, adding a comforting touch to the dish. A light white wine, like Sauvignon Blanc, can enhance the flavors of the lemon-mustard sauce.
Storage & Reheating
Leftover Chicken Florentine can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Cover with a lid to steam the chicken and keep it moist. Alternatively, use the microwave for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Florentine With Lemon-Mustard Sauce(Makes 4 Servings) contains roughly 701 calories, with 29g protein, 143g carbohydrates, and 8g fat. It is an excellent source of vitamin C (207% of the Daily Value), dietary fiber (88% of the Daily Value), and protein (59% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 575mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used in place of breasts. They will add more flavor and moisture to the dish. Just ensure they are cooked to an internal temperature of 165°F, similar to the breasts. Adjust cooking time as necessary since thighs may take a bit longer.
What can I use instead of Dijon mustard?
If you don't have Dijon mustard on hand, you can substitute it with yellow mustard for a milder flavor or whole grain mustard for a bit more texture. Alternatively, mix equal parts of mayonnaise and a splash of vinegar as a creamy substitute.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance. Cook the chicken and store it in the refrigerator. Reheat in the skillet with the sauce before serving. This will save you time on busy weeknights while still delivering a delicious meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).