Chicken Florentine

CHICKEN FLORENTINE
Sauteed chicken breasts on a bed of spinach topped with a moray sauce Submitted by Diane Sherbo. 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.

CHICKEN FLORENTINE