Chicken Florentine

A delectable combination of tender, Par-mesan-coated chicken breasts and spinach, Chicken Florentine may be accompanied by

herb-flavoured rice and a light, white wine such as a Soave.

4 oz. Parmesan cheese, grated

4 oz. dry white

breadcrumbs

6 chicken breasts, boned and skinned

3 tablespoons seasoned flour, made

with

3 tablespoons flour, 1 teaspoon salt and teaspoon black pepper

1 egg, lightly beaten with 1 tablespoon water

6 oz. butter

5 lb. spinach, well washed and coarse stalks removed or 2 large

packets frozen spinach

1 teaspoon salt

1

½ tablespoons lemon juice l| lb. mushrooms, wiped clean and sliced

1 lemon, sliced

Mix the cheese and breadcrumbs together in a shallow bowl. Roll the chicken breasts in the seasoned flour to coat them all

over. Then dip them in the beaten egg mixture and then in the cheese and breadcrumbs. Place the well-coated chicken

breasts in the refrigerator and leave them to chill for at least 1 hour.

In a large frying-pan, melt two-thirds of the butter over moderate heat. When the foam subsides, add the chicken breasts and brown them on both sides.

Reduce the heat to low, cover the pan and cook the chicken for about 25 to 30 minutes, or until it is tender.

Chicken Florentine is a delicious dish of chicken breasts and spinach.

While the chicken is cooking, put the washed spinach into a large pan with the salt. Place the pan over moderate heat and cook the spinach until it is tender. There will be enough water left on the leaves after washing for the spinach to cook.

If using frozen spinach cook according to the directions on the packets.

When the spinach is cooked, press it between two plates to squeeze out the moisture. Chop it coarsely. Arrange the chopped

spinach on a large flat serving dish and sprinkle it with the lemon juice.

With tongs, remove the chicken breasts from the frying-pan and place them on top of the spinach. Cover and keep hot.

Add half the remaining butter to the frying-pan and melt it over moderately high heat. Add the mushrooms and saute them

for 4 to 5 minutes.

With a slotted spoon, remove the mushrooms from the pan and arrange them around the chicken.

Place the remaining butter in the frying-pan and, over moderately high heat, cook the butter until it is brown.

Remove the pan from the heat and strain the butter over the chicken breasts.

Garnish with the lemon slices.

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