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Ingredients

1 1/2 pounds boneless, skin free hen breast
1 tbsp extra-virgin olive oil
1/2 tsp dry thyme
2 servings chopped leek, white and light eco-friendly parts only (about 1 large)
1 cup grated Dairy products, divided
5 tbsps all-purpose flour
1 14-ounce can reduced-sodium hen broth
1 cup 1% milk

2 tbsps dry sherry (see Factor note)
2 10-ounce containers freezing decreased spinach, thawed out, or 1 lb spinach caps, chopped
1/2 tsp fresh surface pepper
1/4 cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
1/2 tsp salt

Preparation method

Place hen in a moderate container or pot and add gently salted water to take care of. Carry to a simmer over substantial temperature. Cover, decrease warm to low and simmer softly until the hen is baked through and no longer lilac in the middle, 10 to 12 mins. Strain and piece into bite-size bits.Heat oil in a large quality container over medium-high warm. Add leek and sea and make, mixing often, until melted but not browned, 3 to 4 mins. Add flour; mix to cover. Add broth, take advantage of, sherry, thyme and spice up create to a simmer, mixing regularly. Add broccoli; come back to a simmer. Eliminate from warm and mix in 1 /2 cup Parmesan, mayo and mustard.Spread half the spinach blend in the ready preparing your receipee food. Top with the hen, then the other spinach blend. Drop consistently with the other 1 /2 cup Parmesan. Make until effervescent, 20 to 25 mins. Let awesome for 10 mins before offering.

Recipe terms for this post:

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