Recipe: Chicken Florentine (3)

Chicken Florentine (3)
rec.food.recipes/Tonkcats/2000

Chicken Florentine

1 lb. chicken breasts, skinned and boned
3/4 cup chicken broth
2 Tbsp. dry white wine
1 lb. spinach
2 tsp. cornstarch
3 oz. Neufachatel cheese, cut up
lemon juice
paprika

Place chicken in a skillet; sprinkle with 1/8 teaspoon pepper. Add broth and wine; bring to boiling. Reduce heat; cover and simmer 25 to 30 minutes. Remove chicken with slotted spoon. Cover and keep warm. Reserve broth in skillet.

Wash spinach; cook in large saucepan, covered, with just the water that clings to the leaves. Reduce heat when steam forms. Cook and toss 3 minutes; set aside and keep warm.

Combine 1 tablespoon water and the cornstarch; stir into broth in skillet. Cook and stir until thickened and bubbly. Cook 2 minutes more. Add Neufachatel cheese; stir until cheese is melted.

Arrange spinach on serving plate; sprinkle with lemon juice. Top with chicken and sauce. Sprinkle with paprika. Makes 4 servings

Chicken Florentine

2 whole Oregon fryer breasts, boned and halved
1 tsp. salt
1/4 cup flour
2 eggs, beaten
2 Tbsp. vegetable oil
1 (10 oz.) pkg. frozen chopped spinach
1 Tbsp. butter
2 oz. grated Parmesan cheese
4 oz. Mozzarella cheese, sliced
1/2 cup white wine
juice of 1/2 lemon
1/2 cup chicken broth

Dredge the chicken in salted flour. Dip in eggs. Saute in vegetable oil 10 minutes on each side.

Cook and drain spinach, then top with butter and set aside.

Place chicken in heavy metal baking dish. Cover each breast with spinach. Sprinkle Parmesan cheese over spinach. Cover with sliced Mozzarella.

Bake at 350 degrees for 35 minutes. Remove chicken to heated platter and keep warm.

To Make Sauce: Add wine and lemon juice to pan. Simmer and scrape until liquid is half gone. Add chicken broth; stir and simmer 2 minutes. Pour sauce over chicken or serve separately. Serves 3 to 4

Chicken Florentine

4 chicken breast halves
1/4 cup flour
2 beaten eggs
2 Tbsp. vegetable oil
1 (10 oz.) frozen chopped spinach
1 Tbsp. butter
3 oz. Parmesan cheese
6 oz. Mozzarella, sliced
1/3 cup white wine
juice of 1/2 lemon
1/2 cup chicken broth

Dredge breasts in flour; dip in eggs and saute in oil 10 minutes on each side.

Cook and drain spinach well. Top with butter. Place chicken in heavy metal baking dish. Cover each breast with spinach. Sprinkle Parmesan over and cover with Mozzarella cheese and bake at 350 degrees for 35 to 45 minutes. Remove chicken to platter and keep warm.

To make sauce, add wine and lemon juice to pan; simmer and scrape until liquid is reduced. Add broth; stir and simmer 2 minutes. Pour over chicken and serve.