Directions:
- Sprinkle chicken with salt and pepper. In a small skillet, saute the chicken, shallot and garlic in butter until chicken is no longer pink. Remove and keep warm.
- In a small bowl, combine the flour and cream until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute. Add spinach and chicken; heat through. Serve with toasted baguette. Yield: 1 serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.44 Kcal (2049 kJ) | ||
| Calories from fat | 265.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.49g | 45% | |
|---|---|---|---|
| Cholesterol | 142.21mg | 47% | |
| Sodium | 751.82mg | 31% | |
| Potassium | 1001.54mg | 21% | |
| Total Carbs | 30.61g | 10% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 31.15g | 62% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 210.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 123.73 Kcal (518 kJ) | ||
| Calories from fat | 67.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 45% | |
|---|---|---|---|
| Cholesterol | 35.95mg | 47% | |
| Sodium | 190.06mg | 31% | |
| Potassium | 253.19mg | 21% | |
| Total Carbs | 7.74g | 10% | |
| Sugars | 2.24g | 35% | |
| Dietary Fiber | 1g | 16% | |
| Protein | 7.87g | 62% | |
| Vitamin C | 4.6mg | 30% | |
| Iron | 0.5mg | 11% | |
| Calcium | 53.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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