Chicken Florentine #1
| Yield: | 6 Servings |
| Categories: | Poultry |
| 3 | Boned breasts of chicken | |
| Salt | ||
| Freshly ground pepper | ||
| 1 | pn | Nutmeg |
| 1/2 | lb | Fresh spinach; washed and chopped coarsely -or- |
| 1/2 | pk | Frozen spinach; defrosted, squeezed of all water |
| 6 | sl | Boiled ham (thin slices) |
| 6 | sl | Fontina cheese (thin slices) |
| 2 | Eggs | |
| 1 1/2 | tb | Whipping cream |
| 1/2 | tb | Chopped parsley |
| 1/3 | c | Parmesan cheese |
| 1/2 | c | Flour |
| 2/3 | c | Vegetable oil |
| 8 | tb | Butter |
| 1/2 | c | Dry white wine |
| 1/2 | c | Brown sauce |
| 1 | Lemon; juice only |
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