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Chicken Florentine Recipe

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This recipe for Chicken Florentine is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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
Number Of Servings:
Number Of Servings:
4

 

 

 

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