Chicken Florentine is a huge favorite in our house. The first time I pulled out this recipe, the name was intimidating enough, but it turns out to be a very simple and yummy dish. We have it at least once a month.
First step is to cook 4 chicken breast and cut into small pieces
Ingredients:
Bottom layer of dish
2 10oz pkgs frozen chopped spinach
1 tbsp butter
1 clove garlic, mashed
dash bais
dash marjoram
1 tbsp flour
1/3 cup medium cream
Cream
3 tbsp butter
3 tbsp flour
3/4 cup cream
3/4 cup chicken stock
salt and pepper
grated Parmesan for the top (we use mozzarella)
Directions
Cook the spinach according to package directions, drain. Melt 1tbsp of butter, add the garlic, basil and marjoram. Mix in 1 tbsp of flour. Cook the flour in the butter. Add 1/3 cup of cream and stir until thick. Add the spinach. Taste for seasoning, may need salt and pepper.
Place the spinach in the bottom of a buttered casserole dish. Cover with the chicken breast meat.
Make the sauce. Foam butter and add flour (make sure all the flour is cooked into the flour) add the cream, chicken stock, and salt and pepper. Cook until thickened. Pour the sauce over the chicken. Cover the sauce with 1 cup grated Parmesan cheese (we are huge cheese fans, so there is no measurement used in our household :D). At this point you may refrigerate or freeze or hey.. cook it. When ready to serve, bring to room temperature and bake at about 400 degrees for 20 minutes or until the cheese is bubbling.
ENJOY
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