Chicken Breasts Florentine
| Yield: | 8 Servings |
| Categories: | Poultry |
| 8 | Chicken breast halves; boned and skinned | |
| Flour | ||
| 2 | Eggs; beaten | |
| 1 | Stick butter | |
| Fresh chopped spinach; cooked, or | ||
| 1 | Box (10-oz) frozen chopped spinach; cooked and drained | |
| Parmesan cheese; freshly grated | ||
| 8 | sl | Mozzarella cheese |
| 1/4 | c | Chicken broth |
| 1/4 | c | White wine |
| 1/4 | c | Lemon juice |
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