Chicken Florentine
Title: Chicken Florentine
Categories: Chicken
Yield: 4 servings
10 oz Fresh spinach, rinsed well
1 tb All-purpose flour
1/2 c Milk
4 Boneless, skinned chicken -breast halves (5 oz ea)
1/8 ts Ground nutmeg
1/8 ts Pepper
1/2 ts Salt
1/4 c Shredded Fontina cheese
2 tb Unsalted butter
Preheat the oven to moderate (375F). Lightly grease four individual or one large shallow baking dish. Cook the spinach in a small amount of boiling water until just tender. Drain and squeeze to remove moat of the liquid. Chop coarsely
Sprinkle the chicken with 1/4 teaspoon of the salt. Heat 1 tablespoon of the
butter in a large skillet. Add the chicken and brown on both sides over
moderate heat.. Re
move. Add the remaining tablespoon of butter to the skillet. Stir in the flour
until smooth. Add the milk, remaining 1/4 teaspoon of salt, the nutmeg, and
pepper. Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove and reserve about 2 tablespoons of the sauce. Mix the cooked spinach
into the remaining sauce in the skillet.
Divide the spinach into the individual baking dishes, or spread on the bottom of the large one. Top with the chicken and spread the reserved sauce over the chicken. Bake for 10 minutes. Sprinkle the cheese evenly over the top. Bake for an additional 10 minutes. Serve hot.
Makes 4 servings.
Nutrient Value per serving: 276 Calories, 38 g Protein, 11 g Fat, 6 g Carbohydrate, 494 mg Sodium, 110 mg Cholesterol.
Exchanges: 1 vegetable, 4 1/4 lean meat, 1/8 milk.