Friday, March 10, 2006

Chicken Florentine:


20 ounces fresh, chopped spinach
1/4 cup butter
2 cloves garlic, crushed and minced
Basil (to taste)
Thyme (to taste)
1/4 cup all-purpose flour
1/3 cup and 3/4 cup half-and-half or whipping cream
5 cups cooked chicken, sliced
3/4 cup chicken broth
Pepper (to taste)
Fresh, grated Parmesan cheese
Pasta of choice


Cook spinach (if using frozen instead of fresh, follow package instructions), drain well.

In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Mix in 2 tbsp flour. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1/3 cup half-and-half and the spinach; simmer for 5 minutes, stirring constantly.
Cook chicken and cut into slices and add into sauce pan with spinach.

Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup half-and-half and 3/4 cup chicken broth; continue cooking and stirring until thickened. Season with pepper.

Add to the sauce pan with the chicken and spinach. Simmer for 10 min while cooking pasta.

Serve over pasta with garlic bread and top with freshly grated paremssan.