Rosemary Chicken a la Lisa

Rosemary brings added flavor to this beautiful dish of chicken, spinach, and cauliflower.

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Yield2 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 clove Garlic - pressed
  • 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 cup Kitchen Basics unsalted vegetable stock - divided
  • 10 cups Spinach - washed
  • 3 tsps Fresh rosemary - divided
  • 1 tsp Butter - divided
  • 6 oz Boneless chicken breast - pounded 1/4
  • 2 tsps Cornstarch
  • 1/4 cup White wine
  • 1/4 cup Low-fat part-skim shredded mozzarella, Sargento - shredded
  • 4 cups Cauliflower - steamed
  • 3 cups Strawberries - dessert
Calories 389
Total Fat 13g
Carbohydrates 38g
Fiber 12g
Protein 31g

Instructions

  1. In a large skillet sauté garlic in olive oil over low heat until translucent.
  2. Add 1/4 of the stock, spinach and 1 teaspoon rosemary. Cover and cook until wilted.
  3. In medium skillet melt butter over medium heat. Sauté chicken until cooked.
  4. Place chicken on top of spinach in large skillet.
  5. Mix cornstarch with 3/4 cup stock and wine and add to medium skillet.
  6. Put remaining rosemary in pan with broth. Cook until thickened.
  7. Pour over chicken and spinach. Top chicken with cheese and melt.
  8. Serve with steamed cauliflower drizzled with extra virgin olive oil.
  9. Have strawberries for dessert.
0/5 (0 Reviews)