Quick & Easy Chicken Florentine
2 boneless, skinless chicken breasts
1 tbl. butter
¼ cup chopped onion
1 (10-oz.) box thawed and drained frozen chopped spinach
½ cup shredded swiss cheese
1/8 tsp. ground nutmeg
1½ cups sliced mushrooms
For sauce: 1 tbl. butter
2 tsp. lemon juice
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup white wine (cooking wine is fine)
Preheat oven to 350 degrees. Place chicken breasts between wax paper and flatten to 1/4 inch using a meat mallet. In saucepan, melt one tablespoon butter and saute onions. Add spinach, cheese and nutmeg, mixing well. Divide into halves and shape into mounds in small greased baking dish. Place chicken over spinach mixture, tucking ends under slightly. Bake for 20 minutes or until done.
While chicken is baking, melt one tablespoon butter in sauce pan and saute mushrooms. Add remaining ingredients and bring to a boil. Reduce heat and stir until sauce reduces and slightly thickens, about six minutes. Serve over cooked chicken.
-Canned mushrooms can be used instead of fresh
-I prefer a little thicker sauce so I usually add one tablespoon of cornstarch to a quarter cup of water. I add this slowly to the sauce during the last minute of cooking, stopping when it reaches a thicker consistency.
Aging Tree’s resident foodie.