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Chicken Breasts Florentine

Chef.at.Home's picture
Ingredients
  Frozen chopped spinach 20 Ounce (2 Packages)
  Chicken breasts 3 Large, skinned, boned, and halved
  Celery rib 1 , cut up
  Onion 1⁄2 Medium, cut up
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Pepper white 1 Dash
  Light cream 1 Cup (16 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Ground nutmeg 1 Dash
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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