"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Florentine Recipe

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This recipe for Chicken Florentine, by , is from Taste of Townsend, 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!

Contributor:  
Contributor:  
Townsend Resident

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
2 tbsp. flour
1 cup chicken stock
cup cream
tsp. salt
freshly ground pepper

3 tbsp. butter
⅓ cup shallots or scallion, minced
3 pkgs frozen chopped spinach, defrosted
tsp. salt
freshly ground pepper
nutmeg, a generous pinch

8 boneless chicken breast
flour
1 tbsp. butter
1 tbsp. oil
to ⅔ cup grated parmesan cheese

Directions:
Directions:
Melt 2 tbsp. butter in a saucepan. Add the flour, cook and stir until smooth. Stir in the chicken stock and cream. Cook until slightly thickened. Season with the salt and pepper. Set aside.

Melt 3 tbsp. butter in a large skillet. Add the shallots and saute for a couple minutes. Squeeze all water from the spinach. Chop it a bit more even though it is "chopped spinach." Add to the skillet and saute several minutes. Season with salt, pepper and nutmeg. Scrape into a large baking dish.

Preheat oven to 350. Make two thin slices out of each chicken breast. Dust very lightly with flour. In the same skillet used above, melt the butter and add oil. Lightly brown the chicken slices. Arrange them on the spinach mixture.

Pour the sauce over all. Sprinkle with the grated cheese. Bake at 350 until browned and bubbly, about 20-25 minutes. Cover for about 15 minutes and then remove.

 

 

 

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