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Chicken Breasts Florentine

fast.cook's picture
Ingredients
  Whole chicken breasts 2 Pound, boned, skinned and pounded to 1/4-inch thickness
  Seasoned flour 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Sherry 2 Drop (Generous Splash)
  Fresh spinach 1⁄2 Pound, shredded
Directions

Dredge chicken breasts in seasoned flour.
Over moderate heat saute in butter until very tender.
Transfer chicken to a warm platter and set aside.
Add sherry to pan juices.
Add shredded spinach and saute until limp.
Top each breast portion with equal amounts of spinach and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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