Chicken Breasts Florentine
|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|
|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|
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.
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.