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Add a photoServings: 12
Ingredients
- 14 whl chicken breasts, skinned, boned, cut in chunks
- 1 lb Butter
- 2 med Onions, minced
- 8 x Cloves garlic, minced fine
- 1 lb Fresh spinach, minced
- 1 lb Cream cheese
- 1 Tbsp. Each: basil, marjoram, dill, oregano
- 2 Tbsp. Chives
- Â Â Salt and pepper
- Â Â Seasoned flour
- 1 c. Cream
- 3 c. Chicken stock
- Â Â Gorgonzola cheese
Directions
- Dredge chicken in flour, seasoned with salt and pepper. Heat part of the butter and saute/fry the chicken in batches, adding more butter as needed over medium heat. Set aside. Add in onions and garlic to pan and more butter if needed. Cook till onions are soft. Add in sufficient flour to absorb excess butter. Add in cream cheese and herbs. Whisk till smooth. Slowly add in 3 c. strong chicken stock and 1 c. cream. Add in 1/2 the spinach to the sauce and cook till wilted. Pour sauce over chicken and wilt remaining spinach in pan. Garnish with this. Crumble Gorgonzola cheese over the top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 12 servings | |
| Calories 740 | |
| Calories from Fat 555 | 75% |
| Total Fat 62.71g | 78% |
| Saturated Fat 33.48g | 134% |
| Trans Fat 0.2g | |
| Cholesterol 240mg | 80% |
| Sodium 565mg | 24% |
| Potassium 683mg | 20% |
| Total Carbs 5.94g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.13g | 1% |
| Protein 38.69g | 62% |
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