Chicken Breasts Florentine Recipe
How often do you come across a good chicken breasts florentine recipe? You are fortunate enough to have just hit this page and found one. The key ingredient in chicken breasts florentine is chicken. This chicken breasts florentine is so tasty that I can not resist serving it as a main dish often. You owe me a thanks for sharing this chicken breasts florentine recipe.
Ingredients
2 10-ounce packages frozen chopped spinach
3 whole large chicken breasts, skinned, boned, and halved
1 rib celery, cut up
1/2 medium onion, cut up
1/2 teaspoon salt
1/4 cup butter or margarine
1/4 cup all-purpose flour
Dash white pepper
1 cup light cream
1/2 cup grated Parmesan cheese
Dash ground nutmeg
Directions
Cook spinach according to package directions; drain well.
Place chicken in saucepan with celery, onion, salt, and 1 cup water.
Bring to boil; reduce heat and simmer till meat is tender, about 20 minutes.
Remove chicken from broth.
Strain broth; reserve 1 cup.
Discard vegetables.
In saucepan melt butter; blend in flour and pepper.
Stir in reserved broth and cream.
Cook and stir till thickened and bubbly.
Remove from heat; stir 1/2 cup of the sauce into drained spinach along with half the cheese and the nutmeg; spread in a 10 x 6 x 2 inch baking dish.
Arrange chicken atop.
Pour remaining sauce over all.
Sprinkle with remaining cheese and more nutmeg, if desired.
Bake, uncovered, at 375° till lightly browned, 25 to 30 minutes.
Place chicken in saucepan with celery, onion, salt, and 1 cup water.
Bring to boil; reduce heat and simmer till meat is tender, about 20 minutes.
Remove chicken from broth.
Strain broth; reserve 1 cup.
Discard vegetables.
In saucepan melt butter; blend in flour and pepper.
Stir in reserved broth and cream.
Cook and stir till thickened and bubbly.
Remove from heat; stir 1/2 cup of the sauce into drained spinach along with half the cheese and the nutmeg; spread in a 10 x 6 x 2 inch baking dish.
Arrange chicken atop.
Pour remaining sauce over all.
Sprinkle with remaining cheese and more nutmeg, if desired.
Bake, uncovered, at 375° till lightly browned, 25 to 30 minutes.
