Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chicken Florentine

Servings: 3 to 4

2 whole Oregon fryer breasts, boned and halved
1 teaspoon salt
¼ cup flour
2 eggs, beaten
2 tablespoon vegetable oil
10 ounce package frozen chopped spinach
1 tablespoon butter
2 ounce grated Parmesan cheese
4 ounce Mozzarella cheese, sliced
½ cup white wine
juice of ½ lemon
½ cup chicken broth

Dredge the chicken in salted flour. Dip in eggs. Sauté in vegetable oil 10 minutes on each side. Cook and drain spinach, then top with butter and set aside. Place chicken in heavy metal baking dish. Cover each breast with spinach. Sprinkle Parmesan cheese over spinach. Cover with sliced Mozzarella. Bake at 350°F for 35 minutes. Remove chicken to heated platter and keep warm.

To make sauce, add wine and lemon juice to pan. Simmer and scrape until liquid is half gone. Add chicken broth; stir and simmer 2 minutes. Pour sauce over chicken or serve separately.

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