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Cream Of Chicken And Rice Florentine

Ingredients

• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves
• 1 1/2 cups finely chopped onion
• 1 8-ounce package mushrooms, sliced
• 1/2 cup shredded carrot
• 1 tablespoon bottled minced garlic
• 1/3 cup long-grain rice
• 1 14-ounce can reduced-sodium chicken broth
• 1 cup water
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 2 12-ounce cans evaporated fat-free milk
• 2 tablespoons all-purpose flour
• 4 cups packed spinach
• 2 teaspoons finely shredded lemon zest
• 2 tablespoons lemon juice

Directions

1. In a Dutch oven heat oil over medium-high heat then reduce heat to medium.
2. Add chicken and cook for 12 to 15 minutes, turning once halfway through cooking.
3. Transfer chicken to a plate to cool.
4. Coarsely shred chicken.
5. Meanwhile, add onion, mushrooms, carrot, and garlic to the Dutch oven.
6. Cook for 5 minutes, stirring occasionally.
7. Stir in rice and cook for 1 minute.
8. Add broth, the water, nutmeg, and 1/2 teaspoon pepper and simmer, covered, for 15 minutes.
9. In a bowl stir together 1 can of the evaporated milk and flour.
10. Stir mixture in Dutch oven.
11. Stir in the remaining can of evaporated milk.
12. Cook and stir until bubbly.
13. Stir in spinach and the shredded chicken.
14. Simmer, uncovered, for 5 minutes.
15. Stir in lemon zest and lemon juice.
16. Sprinkle with black pepper.

Attribution