Chicken florentine #2

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken breast
⅛ teaspoon White pepper
¾ cup Chicken stock
6 tablespoons White wine; dry
1 pounds Spinach
1 tablespoon Water
2 teaspoons Cornstarch
3 ounces Neufchatel cheese; diced
\N \N Lemon juice; to taste
\N \N Paprika; to taste
\N \N Lemon slices or wedges

Date: Tue, 30 Apr 1996 10:49:22 -0400 From: Bill Stoneman <brawny@...> Place skinned and boned chicken breasts in saute pan. Sprinkle with pepper.

Add chicken stock and white wine and bring to a boil; reduce heat. Simmer covered for 25 minutes. Remove chicken with slotted spoon; reserve broth.

Cover reserved chicken and keep warm.

Clean spinach and remove stems. Spin dry. Steam for 3 minutes and drain again. Reserve.

Combine water and cornstarch. Stir into broth in pan. Cook, stirring, until thick and bubbly. Cook 2 minutes more.

Add Neufchatel cheese and stir until melted.

Arrange reserved spinach on plate; sprinkle with lemon juice. Top with reserved chicken, then sauce. Sprinkle with paprika and garnish with lemon.

Source: American Academy of Chefs--G. DiSalvo, Chef MM-RECIPES@...



From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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