Chicken with Spinach Sauce - 6.3g Carbs, 2.1g Fiber, 1.7g Sugar
From: www.qualityhealth.com
Preparation time: 10 min
Cooking time: 35 min
Servings: 4
Vegetable oil spray
1 lb skinless chicken thighs
1/2 lb spinach, washed and tough stems discarded
1 pinch aluminum foil
1/4 cup skim milk
1/8 tsp nutmeg
1 cup dry white wine OR chicken stock
1 pinch pepper
3 Tbsp shallots, minced
1/4 tsp salt (optional)
Preheat oven to 350 degrees F.
Heat a heavy nonstick skillet sprayed with vegetable spray over high
heat. Sear chicken 2 minutes, turning frequently, until browned on
all sides. Season with half the salt and pepper to taste. Transfer
chicken to a roasting pan. Bake chicken 25-30 minutes or until cooked
throughout.
Remove chicken from oven and cover loosely with foil. Let stand
10 minutes. While chicken is cooking, return skillet to medium heat
and spray with vegetable spray. Saute shallots 2 minutes or until
softened. Stir in wine and simmer 6 minutes or until mixture is
reduced by 2/3. Stir spinach into wine mixture. Reduce heat to low.
Cover skillet and cook 2 minutes or until spinach is wilted. Stir
in milk and nutmeg and bring to a simmer. Transfer to a food processor
or blender and puree. Season sauce with remaining salt and pepper to
taste. Serve spinach sauce over chicken.
Servings: 4
Nutrition per Serving:
320 Calories, 36.6% Calories From Fat, 13g Total Fat, 3.6g Saturated Fats,
4.7g Mono-unsaturated Fats, 3g Poly-unsaturated Fats, 110mg Cholesterol,
310mg Sodium, 6.3g Total Carbs, 2.1g Dietary Fiber, 1.7g Sugar, 32g Protein
--> Vitamins
Thiamin B1 0.14 mg
Vitamin K 310 mcg
Vitamin A 7000 IU
Vitamin E 2.3 mg
Pantothenic Acid 1.5 mg
Vitamin B6 0.54 mg
Choline 100 mg
Riboflavin B2 0.4 mg
Vitamin D 6.3 IU
Vitamin B12 0.43 mcg
Vitamin C 1.9 mg
Niacin B3 7.7 mg
--> Minerals
Sodium 310 mg
Zinc 3.4 mg
Copper 0.2 mg
Iron 2.9 mg
Calcium 130 mg
Manganese 0.53 mg
Magnesium 83 mg
Potassium 530 mg
Phosphorus 270 mg
Fluoride 120 mcg
Selenium 37 mcg
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