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Chicken Florentine Recipe

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Chicken Florentine image
Chicken Florentine

 

This recipe for Chicken Florentine is from Recipes From The Heart, 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:  

Category:
Category:

Ingredients:  
Ingredients:  
8 Chicken cutlets thin and pounded
2 eggs
1/4 C milk
2 C Flour seasoned, with garlic, powder, salt and pepper
1/2 C olive oil for frying the cutlets

1 pound baby leaf spinach
1/4 C olive oil
4 cloves garlic chopped

3 C chicken broth
1 C white wine
3 Tbsp. flour

8 oz mozzarella cheese

Directions:
Directions:
Flour each cutlet and then put in egg bath and then flour again. Fry in hot olive oil, until brown and crispy. Fry each breast in batches of 3 or 4. Remove, from pan and clean the pan, saute the garlic and spinach in fresh olive oil. Remove the spinach and place on the side. Add butter until melted and add the white wine and bring to a boil. In a separate cup mix 3 tablespoon on flour and 1 cup of chicken broth, stirring until smooth without lumps. Add the remaining 2 cups of broth to the wine and butter and bring to a boil. Add the flour mixture slowly whisking until smooth. Place the chicken into a baking dish and pour the liquid over the chicken, then place mounds of sauted spinach on top of each breast. Bake for 40 minutes at 350, during the last 10 minutes put mozzarella cheese on top.

Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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