Lemon Florentine Chicken

  1 reviews


boneless skinless chicken breasts
can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
teaspoons grated lemon peel

Garnishes, If Desired

Diced or thinly sliced red, orange or yellow bell pepper


  1. 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. 2 In 12-inch nonstick skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, until brown.
  3. 3 Add cooking sauce, spinach and lemon peel to skillet; stir to blend. Spoon sauce mixture over chicken in skillet. Reduce heat to medium-low; simmer uncovered 12 to 15 minutes or until chicken is no longer pink in center. Sprinkle with bell pepper.




Nutrition Information

Recipe Step Photos

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