Chicken Florentine

Name: Chicken Florentine
Yield: 6.0
Ingredients: 3.0 Boned Breasts Of Chicken Salt Freshly Ground Pepper; 1.0 Pn Nutmeg; 0.5 pound Fresh Spinach Chopped Coarsely; 0.5 package Frozen Spinach Defrosted Squeezed Of All Water; 6.0 Sl Boiled Ham; 6.0 Sl Fontina Cheese; 2.0 Eggs; 1.5 tablespoon Whipping Cream; 0.5 tablespoon Chopped Parsley; 0.3333 cup Parmesan Cheese; 0.5 cup Flour; 0.6667 cup Vegetable Oil; 8.0 tablespoon Butter; 0.5 cup Dry White Wine; 0.5 cup Brown Sauce; 1.0 Lemon

Chicken Florentine — a community recipe on Potlikkr.

🍽 Serves 6.0

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Ingredients

3.0 Boned Breasts Of Chicken Salt Freshly Ground Pepper
1.0 Pn Nutmeg
0.5 lb Fresh Spinach Chopped Coarsely
0.5 pkg Frozen Spinach Defrosted Squeezed Of All Water

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Method (preview)

1
SKIN BREASTS (skins may be used later for stock); trim off all gristle and
2
fat. Cut breasts in half and butterfly each half (slice each half

lengthwise, leaving 1 side uncut). Place on waxed paper and gently flatten

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