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| Chicken Florentine |
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| Ingredients |
4 6 oz chicken breasts
12 oz of sliced Swiss cheese
4 oz Parmesan cheese
1 10-12 ounce box of frozen spinach chopped or leaf
1 small can of chicken stock or broth
1 pint of heavy cream
White pepper, nutmeg, and ginger all ground
Cornstarch
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| Preperation |
Sauté chicken breasts in oil.
Combine chicken stock and heavy cream bring to a simmer. Thicken with 2 tbsp of cornstarch or more to bring a gravy like consistency. Season with white pepper, nutmeg, and ginger. 1/4 tsp of each season to likening.
Drain all water (dry) from the spinach and add to half of the sauce. Reserve the other half of the sauce to the side.
Place the sauce mixture on top of the chicken breast; layer the Swiss cheese on top and sprinkle with Parmesan cheese. Place under the broiler to a golden brown. Serve immediately with the remaining sauce.
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