Slim in ’16: Chicken Florentine

The start of the new year, for many, marks a new approach to health.

ABC-7’s Good Morning El Paso continues to present viewers ways to eat healthier with help from El Paso Community College. In 2016, the series takes on a new name, Slim in ’16, with the same mission of offering healthy recipes.

The first new recipe is EPCC Chef Daniel Guerra’s take on Chicken Florentine.

Roasted Cauliflower and Bean Puree
4 servings

1 cups cauliflower oven-roasted in oil, onion, garlic, salt and pepper (300F for 30 minutes)
1 cup cooked white beans, undrained (may use canned)

Puree in a food processor

Chicken Florentine
2 servings

1 tbsp olive oil
2 each chicken breast, seasoned on both sides
1 tsp garlic, minced
2 tbsp onion, diced
1/2 cup mushrooms, sliced
2 tbsp white wine
2 cups spinach, cleaned (can be mixed with any other greens)

Heat pan. Add oil and chicken breast, and cook for 5 minutes on each side. Set in a 300 degree oven and check for doneness.
Add garlic, onions, and mushrooms to the same pan with drippings for 2 minutes on medium high heat.
Continue to sweat with medium/low heat for 2 minutes. Add white wine and reduce for 2 minutes, and toss in spinach.
Season with salt and pepper.