That’s what it felt like…a real meal. It’s probably no longer a secret but I eat a lot of spinach and chicken has been “the only meat so far”. The two ingredients paired up for a tasty easy one skillet dinner thanks to one of my favorite web sites . Lately I’ve been wanting meals with a little more flavor-anyone with GP knows that symptoms, tolerances and tastes are constantly in flux. So far I’ve tried to create easy, tasty and hopefully healthy Gastroparesis-friendly recipes following the low-fat/low fiber guidelines that can be seasoned up or down depending on the day. The following recipe for Chicken Florentine Saute is an adaptation from http://www.eatbetteramerica.com. We enjoyed ours with good old mashed potatoes.
Chicken Florentine Saute
4 small boneless/skinless chicken breasts (about 5 ounces each), lightly pounded
1/2 cup low sodium chicken stock
1 large clove garlic, grated on a rasp/microplane
1 cup fat free milk
1 10 ounce box chopped spinach, defrosted, most of the liquid squeezed out
1 heaping tablespoon Crimini Mushroom Tapenade (posted 10/21) or a small can of chopped mushrooms, drained (optional)
1 tablespoon onion powder
freshly grated nutmeg, to taste
salt and pepper, to taste
grated parmesan (optional)
Preheat a sprayed non stick skillet over medium high heat. Season chicken with salt and pepper. Cook chicken breasts 3 minutes per side then remove to a plate. Add chicken stock and garlic to the pan scraping up any bits from the bottom of the pan. Add spinach, onion powder, milk and mushrooms (if using). Bring to a boil. When all of the ingredients are heated through add chicken back to the pan and turn to coat. Reduce to a simmer. Season with salt, pepper and nutmeg. Simmer until chicken is cooked -approximately 5 minutes. Serve with freshly grated parmesan if desired.