Side Pannel
Chicken Florentine
Ingredients List
- 1 lb Chicken breasts; skinned and
- -boned
- 3/4 c Chicken broth
- 2 tb Dry white wine
- 1 lb Spinach
- 2 ts Cornstarch
- 3 oz Neufchatel cheese; cut up
- Lemon juice
- Paprika
Directions
Place chicken in a skillet; sprinkle with 1/8 teaspoon pepper. Add broth
and wine; bring to boiling. Reduce heat; cover and simmer 25 to 30 minutes.
Remove chicken with slotted spoon. Cover and keep warm. Reserve broth in
skillet. Wash spinach; cook in large saucepan, covered, with just the water
that clings to the leaves. Reduce heat when steam forms. Cook and toss 3
minutes; set aside and keep warm. Combine 1 tablespoon water and the
cornstarch; stir into broth in skillet. Cook and stir until thickened and
bubbly. Cook 2 minutes more. Add Neufchatel cheese; stir until cheese is
melted. Arrange spinach on serving plate; sprinkle with lemon juice. Top
with chicken and sauce. Sprinkle with paprika. Makes 4 servings; 297
calories each.
and wine; bring to boiling. Reduce heat; cover and simmer 25 to 30 minutes.
Remove chicken with slotted spoon. Cover and keep warm. Reserve broth in
skillet. Wash spinach; cook in large saucepan, covered, with just the water
that clings to the leaves. Reduce heat when steam forms. Cook and toss 3
minutes; set aside and keep warm. Combine 1 tablespoon water and the
cornstarch; stir into broth in skillet. Cook and stir until thickened and
bubbly. Cook 2 minutes more. Add Neufchatel cheese; stir until cheese is
melted. Arrange spinach on serving plate; sprinkle with lemon juice. Top
with chicken and sauce. Sprinkle with paprika. Makes 4 servings; 297
calories each.
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