275 grams (9.6 oz)
Featured Maple Leaf Product: JMS Boneless Skinless Chicken Thighs, IQF (55344)
|JMS Boneless Skinless Chicken Thighs, IQF (avg wt. 139 g)||25 each||25 each|
|Lemon Juice, Fresh||375 mL||1.5 cups|
|Lemon Zest, Fresh (rind)||30 mL||1 fl oz|
|Olive Oil||80 mL||1/3 cup|
|Garlic, Fresh, minced||15 g||1/2 oz|
|Chicken Stock (prepared)||750 mL||3.2 cups|
|Campbell's Condensed Cream of Mushroom Soup||1.36 L||48 fl oz|
|Baby Spinach, Fresh||6 L||6.3 qts|
- If using fresh lemons, prepare juice and zest separately. Set aside.
- Heat the olive oil in a pot on the stove, add the chicken thighs and cook for 10 minutes or until well browned on both sides and cooked to an internal temperature of 165 F/74 C. Remove chicken from pot and place in serving pans.
- In the same pot where you browned the chicken, whisk in the garlic, chicken stock, lemon juice, lemon zest and cream of mushroom condensed soup until combined and simmering. Add the spinach and cook, stiring until the spinach is wilted.
- Spoon the cooked sauce over the chicken evenly and place into a preheated 350 F oven for 10 minutes. Serve hot.
Garnish with thin lemon slices. Serve with pasta and vegetable side salad (not included in the nutritional analysis).
Nutritional Info per 275 grams (9.6 oz)
|Calories (44.4% from fat)||261kcal|
|Saturated Fat||2.6 g|
|Trans Fat||0 g|
|Dietary Fiber||1.4 g|
|Vitamin A||143 mg|
|Vitamin C||15 mg|