Chicken Florentine with Baby Carrots
|Chicken breasts||2 Medium, skinned, boned, and halved lengthwise|
|Cooking oil||2 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Milk||1 1⁄4 Cup (20 tbs)|
|Cream cheese||3 Ounce, cut up (1/2 Ounce)|
|Dry white wine||2 Tablespoon|
|Spinach||1 Pound, stems removed|
|Baby carrots/4 medium carrots, bias sliced into 1-inch pieces||8 Ounce|
Sprinkle chicken with salt and pepper.
In a large skillet brown chicken in hot oil about 12 minutes or just till tender, turning once.
Remove from skillet, reserving drippings.
For sauce, cook onion and garlic in reserved drippings till tender.
Stir in cornstarch.
Add milk all at once.
Cook and stir till thickened and bubbly; cook and stir for 2 minutes more.
Stir in cheese till it melts.
Remove from heat.
Stir in wine.
Rinse spinach in water.
In a large saucepan cook spinach, covered, in just the water that clings to the leaves.
Reduce the heat when steam forms, then cook, covered, about 3 minutes or till spinach is tender.
Drain well; squeeze out excess liquid.
Cook carrots in a small amount of boiling water for 2 to 3 minutes or till crisp-tender; drain.
Arrange cooked spinach in 4 individual casseroles.
Place chicken on spinach; pour sauce over the chicken.
Seal, label, and freeze.
Cashew Chicken To serve, bake 1 or more frozen casseroles, loosely covered, in a 375° oven 50 to 60 minutes or till heated through.
Sprinkle with paprika and garnish with small spinach leaves, if desired.
Makes 4 single-serving entrees.