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Garlic Chicken Florentine




Source of Recipe


Internet


List of Ingredients




6 Fresh Boneless, Skinless Chicken Thigh Cutlets
1 tablespoon olive oil
3/4 cup diagonally sliced carrots
5 garlic cloves, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup canned reduces-salt chicken broth
1/2 pound fresh spinach


Recipe



CLEAN: Wash hands. In large nonstick skillet, heat oil to medium temperature. Add chicken and cook about 10 minutes, turning to brown on all sides. Add carrots and garlic. Cover, reduce heat to low. Cook, turning chicken once, about 20 minutes or until carrots are tender and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 F.) Remove chicken and carrots from pan; set aside and keep warm. Cook garlic an additional 3 minutes. Add salt, pepper and broth; bring to a boil. Cook, uncovered, 3 minutes or until liquid is reduced to 1/4 cup. In blender container, place broth mixture and blend 30 seconds or until smooth; set aside. In large saucepan, place spinach (do not add water). Cover and cook over medium heat 3 minute; drain well. Serve; SERVE: Place spinach on serving platter and arrange chicken and carrots on top. Drizzle with garlic mixture. Serve with fresh bread if desired.
Tip; CHILL: Refrigerate leftovers immediately.