Sunday, August 9, 2009

Chicken Florentine

Chicken Florentine
Courtesy of
Yield: 8 Servings

8 boneless skinless chicken breasts (seasoned with salt & pepper)
1/3 cup all purpose flour (I added salt, pepper, and garlic powder to mine)
2 tablespoons olive oil
10 oz spinach, chopped frozen (I used fresh sauteed with onion & white wine)
2 cups grated or 8 slices mozzarella
1/2 cup chicken broth
1/4 cup white wine
1/4 cup lemon juice

Preheat the oven to 325 degrees

Coat the chicken breasts with flour mixture. In a large skillet, heat the olive oil and saute the chicken about 5 minutes per side, until lightly browned. Move to oblong dish coated with nonstick cooking spray. (I didn't spray my dish and had zero problem)

Cook spinach according to the package instructions, and squeeze to drain well. (If you use fresh spinach - saute until wilted with a little butter, white wine, and onion). Top each chicken breast with the cooked spinach and 1/4 cup or 1 slice of the mozzarella cheese.

Add the chicken broth to the same pan used to saute the chicken, then add the wine and lemon juice, scraping the pan to remove the drippings, and stirring until heated. Pour the sauce over the chicken.

Bake for 20 minutes, or until the chicken is done. The cheese should be melted and the chicken heated thoroughly.

Make Ahead: Prepare early in the day, refrigerate after step 8, and bake it when you're ready... a guaranteed hit in any home.
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