Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken Florentine And Mushroom Casserole
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- #13602
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 pound fresh spinach, stems removed, wash
4 tablespoons butter
1 whole large onion, cut into rings
2 whole chicken breasts, cut into 2" pieces
6 ounces mushrooms, sliced
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
1 pinch garlic powder
4 ounces sharp cheddar cheese, grated
directions
Steam spinach until wilted, drain and chop.
Melt half the butter in large skillet and saute onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole.
Add half the remaining butter to skillet. Brown chicken and remove to warm plate. Saute mushrooms in remaining butter and remove to plate with chicken.
Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 degrees F for 20 to 30 minutes.
added by
jimd
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
October 5, 2005
The flavor was excellent but we're giving this recipe a 4 for presentation. The 2" pieces of chicken seemed odd - like the chicken breast halves should have either been left as larger pieces, or else the chicken should have been cubed smaller. We also thought cheddar was an odd cheese pairing - monterey jack or swiss seemed a more likely choice (but the cheddar was good). A more formal serving suggestion: prepare individual ramekins with the spinach layer; then top with finely cubed chicken, etc.