Chicken Breasts Florentine
|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|
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.