Chicken Breasts Florentine Recipe
Ingredients
| Chicken breasts | 2 Pound | |
| Flour | 1/2 Cup (16 tbs), seasoned | |
| Butter | 1/2 Cup (16 tbs) | |
| A generous splash of sherry | ||
| Spinach | 1/2 pound, shredded | |
Directions
Dredge chicken breasts in seasoned flour.
Over moderate heat saute in butter until very tender.
Transfer chicken to a warm platter and set aside.
Add sherry to pan juices.
Add shredded spinach and saute until limp.
Top each breast portion with equal amounts of spinach and serve.
Over moderate heat saute in butter until very tender.
Transfer chicken to a warm platter and set aside.
Add sherry to pan juices.
Add shredded spinach and saute until limp.
Top each breast portion with equal amounts of spinach and serve.
Chef
