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Paul's Chicken Florentine With Mornay Sauce
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- #102988
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 pounds boneless chicken breasts, pounded thinly
flour, salt, pepper for coating
olive oil (for sauteing)
Spinach Topping
1/2 cup white wine (for deglazing pan)
2 packages (10 ounce size) frozen chopped spinach
1 onion, finely chopped
2 cloves garlic
heavy cream
salt, pepper, nutmeg
sliced mozzarella cheese
Mornay Sauce
3 tablespoons (or so) butter
3 tablespoons (or so) flour
2 1/2 cups milk
1/2 cup Parmesan cheese (to taste)
nutmeg
salt and pepper
directions
First, coat the chicken lightly in flour seasoned with salt and pepper. Saute until golden brown over medium-high heat in olive oil.
At the same time microwave the spinach (still in the box, of course) until defrosted (takes about 8 minutes in my microwave).
Now, add garlic, onion and wine to pan and de-glaze; cook until the wine has almost entirely evaporated. Then add the spinach. Season with nutmeg, salt, and pepper to taste and add some cream to moisten (optional).
Place chicken in a single layer in baking dish and top with the spinach mixture. Place a slice of Mozzarella on top of each piece of chicken.
Now, make the sauce: Melt the butter in a pan and add the flour and cook for a minute. Turn off the heat, add the milk and cook until the sauce has thickened. Add the Parmesan, salt, nutmeg and pepper to taste.
Pour sauce over the chicken and bake in a 350 degrees F oven until hot and bubbly.
Serve with a nice white wine and some pasta and a salad and some fresh baked bread.
added by
ChefJerrold
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
July 30, 2013
Chef Jarrod this was such an easy meal and yet so very tasty. I made it for a work luncheon and now I am asked at least a couple of times a month to "Make that Italian chicken thing again!!" Wayno1
June 20, 2010
Totally gorgeous! Hubby loved it, and I'll make it again soon. Used fresh Spinach straight from the garden, and it was so tasty. Thanks for a great recipe.