|Chicken/4 chicken breasts||3 1⁄2 Pound, jointed (1 1/2 Kilogram)|
|Lemon juice||1 Tablespoon|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Dry white wine||65 Milliliter (1/4 Cup)|
|Fresh leaf spinach||1 Pound, washed thoroughly and trimmed (450 Grams)|
|Flour||50 Gram (1/2 Cup)|
|Milk||250 Milliliter (1 Cup)|
|Grated nutmeg||1 Teaspoon|
|Grated gruyere cheese||125 Gram (1 1/4 Cup)|
|Fresh white bread crumbs||2 Tablespoon|
Put the chicken, lemon juice, stock, wine and seasoning into a saucepan over high heat and bring to a boil.
Reduce the heat to low, cover the pan and simmer for 30 to 40 minutes or until the chicken is cooked.
Meanwhile, put the spinach into a large pan, add salt to taste and cook covered, without adding any water (there is enough trapped in the leaves after washing), over moderately high heat for 5 to 6 minutes.
Remove the pan from the heat and drain the spinach thoroughly, using two plates to squeeze out excess moisture.
Spread the spinach over the bottom of a medium-sized ovenproof casserole.
Set aside and keep hot.
When the chicken pieces are cooked, remove the pan from the heat.
Lift out the chicken pieces, skin them and arrange them on top of the spinach.
Strain the cooking liquid into a bowl.
Preheat the oven to 350°F (180°C).
Melt the butter in a saucepan.
Add the flour and mix it in to form a roux.
Cook the roux, stirring constantly, over very low heat for 5 to 7 minutes or until it becomes straw-colored.
Gradually stir in the milk and bring to a boil.
Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens.
Stir in the reserved cooking liquid, cream and a little nutmeg.
Stir in 2/3 cup of the grated cheese and simmer gently until it melts.
Season to taste and pour the sauce over the chicken.
Sprinkle the remaining grated cheese and the bread crumbs over the sauce.
Bake in the oven for 15 minutes.
Meanwhile, preheat the broiler to moderately high.
Remove the dish from the oven and place it under the broiler for 2 to 3 minutes or until the top is golden and bubbling.