chicken florentine

Categories
Poultry
Yield
6 servings
MeasureIngredient
Boned breasts of chicken
  Salt
  Freshly ground pepper
1 pinch Nutmeg
½ pounds Fresh spinach; washed and chopped coarsely, -=OR=- Frozen Spinach, defrosted squeezed of all water
6 slices Boiled ham (thin slices)
6 slices Fontina cheese (thin slices)
Eggs
1½ tablespoon Whipping cream
½ tablespoon Chopped parsley
⅓ cup Parmesan cheese
½ cup Flour
⅔ cup Vegetable oil
8 tablespoons Butter
½ cup Dry white wine
½ cup Brown sauce
Lemon; juice only

SKIN BREASTS (skins may be used later for stock); trim off all gristle and fat. Cut breasts in half and butterfly each half (slice each half lengthwise, leaving 1 side uncut). Place on waxed paper and gently flatten with a meat mallet until pieces are quite thin. Season with salt and pepper and nutmeg. Steam fresh spinach in ¾ cup salted water for 3 minutes and drain well. If using frozen spinach, simply drain well when completely defrosted. Place equal amounts of spinach in center of each half of chicken, cover with a slice of ham and press down edges of chicken together, then seal edges with a meat mallet. Beat eggs in a mixing bowl, add cream, parsley and Parmesan cheese, and blend well. Dust chicken lightly with flour and dip in egg batter, 1 piece at a time, making sure to coat heavily. Heat oil in a skillet until very hot, and saute each piece separately until crisp and golden in color. Trim edges of any excess egg batter and transfer chicken to a warm platter. Melt butter in frying pan large enough to accommodate all the chicken. Add wine and cook until it evaporates--about 5-or-6 minutes. Add brown sauce, cook 5 minutes. Then place chicken in pan, cook 5 minutes. Add lemon juice and cook additional 3 minutes. Turn once. Cook another 5 minutes. Place chicken breasts on serving platter, pour hot sauce over and serve.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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