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    You are in: Home / Recipes / Curried Chicken Florentine Recipe
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    Curried Chicken Florentine

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 13, 2002

      Oh, YUM!! This is SO good! I cut this to 4 and it came out perfectly! I omitted the oil, and used the butter to saute the chicken. I used 2 TBS curry, it was just right. The spinach is delicious! This goes into my keepers file! Thanks suzyq, you got a winner here!

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    • on July 18, 2006

      This is an excellent recipe. I followed the ingredient list, but lightened it a bit using the low fat soup, reduced fat mayonnaise and reduced fat sour cream. I also halved this recipe, except for the curry - used 3 tablespoons. This wonderful sauce paired nicely with the rice, too. Perfectly delicious! Thank you SuzieQue.

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    • on April 08, 2003

      i used 8 boneless half breasts and two 9x13 dishes, but i doubled everything else! silly me, i thought i would get two dinners out of it. our sons loved it so much (even ate the spinach) that we had just half a dish left. we even used the extra sauce around the edges to mix with noodles for a later lunch. the flavor is so delectable! our home smelled wonderfully like curried chicken for a couple of blissful days, too. i used a total of 4 tablespoons of curry and used sharp tillamook cheddar. because of the caloric/fat content that is listed, we won't have this often, but we will definitely enjoy it when we do. thanks!

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    Nutritional Facts for Curried Chicken Florentine

    Serving Size: 1 (465 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 757.8
     
    Calories from Fat 484
    63%
    Total Fat 53.8 g
    82%
    Saturated Fat 22.5 g
    112%
    Cholesterol 178.2 mg
    59%
    Sodium 976.1 mg
    40%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 4.9 g
    19%
    Sugars 3.2 g
    13%
    Protein 51.0 g
    102%

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