Chicken Florentine
by Karen Mussoline

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Course: Main
Cuisine: American
Food Group: Poultry
Serves: 4


16 ounce fresh spinach
1 1/2 tablespoon(s) olive oil
2 clove(s) garlic, minced
4 boneless, skinless chicken breast
1 teaspoon(s) salt
1 teaspoon(s) pepper
1/2 cup(s) flour for dredging
2 medium eggs, beaten
3 tablespoon(s) butter
2 tablespoon(s) flour
2 cup(s) chicken broth
1 juice of 1 lemon
Wash spinach; blanch in boiling water for 10 seconds; drain Heat oil in large pan, add garlic and spinach and cook for about 3 minutes. Remove from pan and keep warm. Risen chicken; pound to 1/2 inch thickness. Cut into strips. Heat same pan until light haze forms from the oil, add more if needed. Add salt and pepper to flour. Dredge chicken in flour, dip in beaten eggs. Cook chicken until golden brown. Melt butter, add flour, stirring until golden brown. slowly stir in chicken broth, then lemon juice. Season with salt and pepper and cook until thicken. To serve arrange bed of spinach on each plate, place chicken on top and spoon sauce over all. Garnish with parsley and lemon.