CHICKEN FLORENTINE

Sauteed chicken breasts on a bed of spinach topped with a moray sauce Serves 4

10 oz pkg Frozen chopped spinach 300 g
2 tbsp finely chopped onions 30 mL
1 large Chicken breast boned,skinned & cut in 4 1 large
2 tbsp Flour 25 mL
1/4 tsp Salt 1 mL
1/8 tsp Pepper .5 mL
2 tbsp Butter 30 mL
3 slices Bacon, fried crisply & crumbled 3 slices
Paprika (optional)
MORNAY SAUCE
1 tbsp Butter 15 mL
1 tbsp flour 15 mL
1/8 tsp Salt .5 mL
1/8 tsp Nutmeg .5 mL
dash Cayenne pepper dash
1/2 cup Light cream or whole milk 125 mL
1/3 cup Shredded Swiss cheese 75 mL
1/4 cup Dry white wine or chicken broth 50 mL

Cook spinach with the chopped onion as directed on the package, drain.
MONARY SAUCE Heat butter in saucepan over low heat until melted. Stir in flour, salt, nutmeg and cayenne pepper. Cook, stirring constantly, until smooth and bubbly. Stir in cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and wine; heat just until cheese is melted.
Pound chicken between 2 pieces of paper until 1/4 inch thick. Mix flour, salt and pepper; coat chicken.

Heat butter in skillet over medium heat until melted. Cook chicken in butter until light brown and done, about 3 - 4 min. on each side. Stir bacon into spinach: spread on warm platter. Arrange chicken on spinach. Top with sauce; sprinkle with paprika if desired.


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