Chicken Florentine

posted by Pat T 10-06-98 7:33 AM

Chicken Florentine

2 whole Oregon fryer breasts, boned and halved
1 tsp. salt
1/4 c. flour
2 eggs, beaten
2 Tbsp. vegetable oil
1 (10 oz.) pkg. frozen chopped spinach
1 Tbsp. butter
2 oz. grated Parmesan cheese
4 oz. Mozzarella cheese, sliced
1/2 c. white wine
juice of 1/2 lemon
1/2 c. chicken broth

Preheat oven to 350 F.

Dredge the chicken in salted flour. Dip in eggs. Saute in vegetable oil 10 minutes on each side.

Cook and drain spinach, then top with butter and set aside.

Place chicken in heavy metal baking dish.

Cover each breast with spinach. Sprinkle Parmesan cheese over spinach. Cover with sliced Mozzarella.

Bake at 350 degrees for 35 minutes. Remove chicken to heated platter and keep warm.

To Make Sauce: Add wine and lemon juice to pan. Simmer and scrape until liquid is half gone.

Add chicken broth; stir and simmer 2 minutes.

Pour sauce over chicken or serve separately.

Serves 3 to 4.

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