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Title: Chicken Florentine Categories: Chicken Yield: 4 Servings 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 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. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 297 by "Diane Geary" |