A Real Meal…

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

Serves 4

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.


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