Free Recipe Chicken Florentine #2
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Florentine #2 Recipe
1 lb Chicken breast
1/8 ts White pepper
3/4 c Chicken stock
6 tb White wine; dry
1 lb Spinach
1 tb Water
2 ts Cornstarch
3 oz Neufchatel cheese; diced
Lemon juice; to taste
Paprika; to taste
Lemon slices or wedges
Chicken Florentine #2 Preparation
Date: Tue, 30 Apr 1996 10:49:22 -0400 From: Bill Stoneman <brawny@mindspring.com> 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@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #121 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, .
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