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| Chicken Florentine
6 boneless, skinless chicken breasts, cut into 2 inch pieces
1/2 pound of fresh spinach, stems removed, washed, chopped
4 tablespoons of butter
3 scallions, chopped
6 ounces of mushrooms, sliced
1 tablespoon of dry white wine
1 cup of sour cream
1/4 teaspoon of garlic salt
1/4 teaspoon of nutmeg
4 ounces of Swiss cheese, grated
Set oven to 350ºF. Steam chopped spinach until wilted; drain. Place in buttered casserole dish. Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix in with spinach. Add 1 tablespoon of butter to skillet and brown chicken; remove to warm platter. Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and slowly add sour cream and stir until hot. Add chicken, mushrooms, and garlic powder. Stir and heat through. Pour onto spinach, top with Swiss cheese and bake, uncovered, at 350ºF. for 20 to 30 minutes. Serves 6.
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Chicken Cookbooks
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