Easy Chicken Florentine Recipe

Ingredients

1 pound chicken substitute

2 tablespoons olive oil

12 cloves garlic, minced

1 1/2 teaspoons dried rosemary

1 1/2 teaspoons dried sage

2 tablespoons dried thyme

2 tablespoons dried basil

1 tablespoon dried oregano

2 drops red food coloring

1/4 teaspoon dried oregano

2 tablespoons lemon juice

2 tablespoons chicken bouillon granules

Directions

Heat olive oil in a medium skillet over medium heat. Saute garlic and rosemary and saute for 5 minutes. Stir in sage and thyme and saute for 5 minutes.

Add rosemary, sage, basil, oregano, lemon juice and chicken bouillon. Bring to a boil and cook for 5 minutes. Reduce heat to medium.

Saute chicken until brown, about 5 minutes. Pour oil mixture over chicken and stir in bouillon. Bring to a boil. Reduce heat to medium and cook for 5 minutes, stirring constantly.

Stir chicken mixture into sauce and heat through. Serve with chicken.

Comments

Crepp writes:

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i gave it simple suggestions....added chicken broth as per recipe (alittle less fat) and mesquite seasoning. followed recipe exactly except for the dark meat diced up small. added green bell pepper and, for flavor, I might try method 2 of the recipe: simmering 3 Tblsp. of fine powder in WW up to 1/2 tsp. (recipe makes enough for 8 to 10 servings, though, so maybe i'll bump it up a notch). eggnog is not hot enough, so unless you're really careful with your cooking, you can burn your hand. -Holledaesoccer 4.0 I baked the hollandaise crescent rolls at 425 for 10 minutes and they turned some nice.

Easy Chicken Florentine Recipe

Ingredients

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