"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chicken Florentine Recipe

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

Ann & Norman Grantham
Added: Sunday, August 21, 2005


6 oz. fresh spinach
5 tbsp. butter or margarine, divided
2 cloves garlic, minced
1 can (14 1/2 oz) whole peeled tomatoes, undrained
1/4 c. dry white wine
1/4 c. water
1 tbsp. tomato paste
1/2 tsp. sugar
1 tsp.salt, divided
1/2 tsp. pepper, divided
1/4 c. all-purpose flour
2 chicken breast
1 tbsp. olive oil
4 oz. mozzarella cheese, shredded
angel hair pasta

1. Add Frozen Spinach, in skillet add 1 tbsp. butter tbsp. water let cook for a few min. Remove from pan ; set aside.

2. Heat 2 tbsp. butter in medium saucepan over medium heat until melted & bubbly. Add garlic; cook & stir 30 seconds. Press tomatoes & juice through strainer into garlic mixture;discard seeds. Add wine,water,tomato paste,surgar,1/2 tsp.salt & 1/8 tsp. pepper to tomato mixture. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 min.,stirring occasionally. Remove from heat;set aside.

3. Pound your chicken to a 1/4 inch thickness & then dip in flour mixture.

4. Heat oil & butter large skillet, over med. heat. Cook chicken until light brown, remove from heat. Top with spinach & then cheese. Pour tomato sauce around chicken. Lift edges so the sauce will go under it. Cover & simmer over low heat until well heated. Served with pasta

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