Recipe: Chicken Florentine with Baby Carrots (freeze ahead)

CHICKEN FLORENTINE WITH BABY CARROTS

FOR THE CHICKEN:
2 whole skinless, boneless chicken breasts, halved lengthwise
salt and pepper (to taste)
2 tablespoons cooking oil
FOR THE SAUCE:
1/2 cup onion, chopped
2 cloves garlic, minced
2 teaspoons cornstarch
1 1/4 cups milk
1 1/2 ounces cream cheese, cut up
2 tablespoons dry white wine
FOR THE VEGETABLES:
1 pound fresh spinach, stems removed
8 ounces fresh baby carrots (or 4 medium carrots, bias sliced 1-inch)
GARNISH (optional):
paprika
small fresh spinach leaves

TO PREPARE THE CHICKEN:
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in hot oil about 12 minutes, or just until tender, turning once. Remove from skillet, reserving drippings.

TO MAKE THE SAUCE:
Cook onion and garlic in reserved drippings until tender.

Stir in cornstarch. Add milk all at once. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.

Stir in cream cheese until it melts.

Remove from heat and stir in wine; set aside.

TO PREPARE THE VEGETBLES:
Rinse spinach in water. In a large saucepan, cook spinach, covered, in just the water that clings to the leaves. Reduce the heat when steam forms, then cook, covered, about 3 minutes or until spinach is tender. Drain well; squeeze out excess liquid; set aside.

Cook carrots in small about of boiling water for 2-3 minutes or until crisp-tender; drain; set aside.

TO ASSEMBLE AND FREEZE:
Arrange cooked spinach in 4 individual casseroles. Place chicken on spinach; pour sauce over the chicken. Add carrots. Seal, label, and freeze.

WHEN READY TO COOK:
Bake frozen casserole(s), loosely covered in a 375 degree oven for 50-60 minutes or till heated through. Sprinkle with paprika and garnish with small spinach leaves if desired.

Makes 4 single-serving entrees
Adapted from source: Better Homes and Gardens Fix and Freeze Cookbook