"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Florentine Recipe

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This recipe for Chicken Florentine, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Courtney Cleverely
Added: Tuesday, October 28, 2008


4 packs chopped spinach-thaw and drain
8 chicken breasts
cup flour
pint of grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon pepper
1 pint whipping cream
Melted butter

Rinse, drain and towel dry spinach (wrap at a time in a paper towel and squeeze it to get out excess water.)

Mix flour, salt, peter, garlic powder together

Dip chicken breasts in the flour mixture, then into the melted butter. Place on top of spinach in a buttered dish

Sprinkle with Parmesan and paprika, pour on whipping cream

Bake at 350 degrees for 45 minutes




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