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Chicken Florentine with Lemon Mustard Sauce

Submitted by: Mary on 11/13/2003
2002 views
2.66 avg rating
164 votes
 
 
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Ingredients

2 lbs Chicken breast, 8 breast halves, boneless & skinless
4 Eggs, beaten
1 C Pork rinds crushed finely
2 t Dried basil
2 t Garlic powder
4 T Butter

1 C Water
4 T Dijon mustard
4 T Lemon juice
2 T Splenda
1 (10oz) Package frozen chopped spinach, cooked, well drained and kept warm

Directions

Divide chicken breasts in half.



Pound chicken breast halves to 1/4 inch thickness.



Beat eggs in shallow bowl.



Combine crushed pork rinds, basil, and garlic powder.



Dip chicken breasts into egg, then coat with the crushed pork rind mixture.



In large skillet over medium high heat melt 1 T butter. Add chicken, cook for 7 minutes on each side until browned and no longer pink in center.



Remove chicken from skillet, keep warm.



In same skillet, melt remaining butter, stir in water, mustard, lemon juice and splenda. Simmer 1 minute until thickened.



To serve, arrange chicken on serving platter. Top with spinach, drizzle with lemon mustard sauce.

Servings

4

Calories

3

Time to prepare

25 minutes

Difficulty

Easy
 

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