Recipe: Paul's Chicken Florentine

Paul's Chicken Florentine
rec.food.cooking/Paul M. Franceus/1993

I have never ceased to get raves over this one. Please excuse the fairly rambling presentation as this is the first time writing this down!

2 lb boneless chicken breasts, pounded thinly
flour, salt, pepper for coating
olive oil (for sauteing)

Spinach topping:
about 1/2-1 cup white wine (for deglazing pan)
2 (10oz) packages frozen chopped spinach (yes, you can use fresh, but this works very well!)
1 onion, finely chopped
2 cloves garlic
heavy cream
salt, pepper, nutmeg
sliced mozzarella

Mornay Sauce:
3 tbsp (or so)butter
3 tbsp (or so)flour
2-3 cups milk (depending on how much sauce you need to cover all the chicken)
parmesan cheese (to taste but around 1/2 cup)
nutmeg
salt & pepper

Ok, here's what to do:

First, coat the chicken lightly in flour seasoned with salt and pepper. Saute until golden brown over med-high heat in olive oil.

At the same time microwave the spinach (still in the box, of course) until defrosted (takes about 8 minutes in my microwave).

Now, add garlic, onion and wine to pan and de-glaze - cook until the wine has almost entirely evaporated. Then add the spinach. Season with nutmeg, salt, and pepper to taste and add some cream to moisten (optional).

Place chicken in a single layer in baking dish and top with the spinach mixture. Place a slice of Mozzarella on top of each piece of chicken.

Now, make the sauce:

Melt the butter in a pan and add the flour and cook for a minute. Turn off the heat, add the milk and cook until the sauce has thickened. Add the parmesan, salt, nutmeg and pepper to taste.

Pour sauce over the chicken and bake in a 350F oven until hot and bubbly.

Serve with a nice white wine and some pasta and a salad and some fresh baked bread.

I have gotten marriage proposals for this one, simple as it is!