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CHICKEN FLORENTINE frozen chopped spinach lemon juice 1/2 lb. large mushrooms 6 Tbsp. butter 2 whole boneless chicken breasts (about 2 lb.) 1/4 c. flour 1 tsp. salt 1/4 tsp. white pepper 1 tsp. chicken stock 1 c. whipping cream 1/2 c. freshly grated Parmesan cheese Cook frozen spinach. Cool. Squeeze dry. Arrange spinach in bottom of shallow baking dish. Sprinkle spinach with a few drops of lemon juice. Wash and pat dry mushrooms (do not peel), chop coarsely. Saute mushrooms in 2 tablespoons butter over low heat until limp. Set aside. Separate chicken breasts. Slice each single piece horizontally twice. Melt remaining butter, remove from heat. Dip chicken pieces in melted butter, then in flour to coat. Arrange chicken on top of spinach in single layer. Top with sliced cooked mushrooms. Sprinkle with salt and pepper. Pour chicken stock and then whipping cream over all. Sprinkle evenly with grated Parmesan cheese. Bake in preheated 400 degrees oven for 20 minutes. Serve at once. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |