"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for CHICKEN BREAST FLORENTINE, by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



6 large skinless, deboned chicken breast halves
1/4 cup melted butter
salt & pepper
1-1/2 lbs. fresh spinach
1/16th tsp. nutmeg
1 tbsp. lemon juice
cup Parmesan cheese
2 tbsp. chopped parsley

Rich Sauce:
1/4 cup butter
2 cups milk
1 tsp. salt
pinch of nutmeg
cup heavy cream
cup flour
1chicken bouillon cube
tsp. pepper
cup Swiss gruyere cheese

Preheat oven to 400-450 and have ready a large shallow dish. Dip each piece of chicken in melted butter, coat on both sides and put them in baking dish in single layer. Drizzle any remaining butter and sprinkle lightly with salt and pepper. Bake 15 to 20 minutes, covered, until chicken is just tender, not brown. Turn pieces of chicken once. Remove chicken. Cut up cooked spinach and put in same baking dish. Add nutmeg, pepper and toss with fork so spinach is coated with butter remaining in pan. Spread evenly and top with chicken pieces in single layer. Drizzle with lemon juice. Pour rich sauce over all, sprinkle with parmesan cheese. Return to 450 oven and bake 10 minutes. Turn on broiler and brown top. Sprinkle with parsley and serve. If making day before, allow a good hour to heat through.

To make sauce: Melt butter in saucepan, sprinkle in flour and let bubble up. Remove from heat and stir in milk all at once. Add chicken bouillon, salt, pepper, nutmeg. Return to heat and cook stirring constantly until thickened. Add cheese and stir until cheese has melted. Stir in cream and heat - do not boil.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 min




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