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Full Online Book HomeLearning KitchenPoultry - Chicken Florentine
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Poultry - Chicken Florentine Post by :Richie_Carey Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1047

Click below to download : Poultry - Chicken Florentine (Format : PDF)

Poultry - Chicken Florentine

2 whole Oregon fryer breasts, boned and halved
1 tsp. salt
1/4 c. flour
2 eggs, beaten
2 Tbsp. vegetable oil
1 (10 oz.) pkg. frozen chopped spinach
1 Tbsp. butter
2 oz. grated Parmesan cheese
4 oz. Mozzarella cheese, sliced
1/2 c. white wine
juice of 1/2 lemon
1/2 c. chicken broth

Preheat oven to 350° F.

Dredge the chicken in salted flour. Dip in eggs. Saute in vegetable oil 10 minutes on each side.

Cook and drain spinach, then top with butter and set aside.

Place chicken in heavy metal baking dish.

Cover each breast with spinach. Sprinkle Parmesan cheese over spinach. Cover with sliced Mozzarella.

Bake at 350 degrees for 35 minutes. Remove chicken to heated platter and keep warm.

To Make Sauce: Add wine and lemon juice to pan. Simmer and scrape until liquid is half gone.

Add chicken broth; stir and simmer 2 minutes.

Pour sauce over chicken or serve separately.
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1 small onion -- sliced 2 cups fresh mushrooms -- sliced 1 clove garlic -- minced 1/2 teaspoon thyme -- divided 1 tablespoon butter or margarine 4 cups leftover chicken or turkey -- cubed 4 cups leftover gravy 1 chicken bouillon cube -- crushed dash pepper 3 cups mashed potatoes Preheat oven to 350° F.Saute onion, mushrooms, garlic and 1/4 tsp thyme in butter. Stir in chicken, gravy, bouillon and pepper. Spoon into greased 3-qt. casserole. Combine potatoes and remaining thyme; spoon over mixture. Bake, uncovered at 350 degrees for 45 min. - - - - - - - - -