Title: Chicken Florentine
Categories: Poultry, Main dish
Yield: 4 portions
1 lb Chicken Breast
1/8 ts White Pepper
3/4 c Chicken Stock
6 tb White Wine, dry
1 lb Spinach
1 tb Water
2 ts Cornstarch
3 oz Neufchatel Cheese, diced
Lemon Juice, to taste
Paprika, to taste
Lemon slices or wedges
Place skinned and boned chicken breasts in saute pan. Sprinkle with
pepper.
Add chicken stock and white wine and bring to a boil; reduce heat.
Simmer covered for 25 minutes. Remove chicken with slotted spoon;
reserve broth. Cover reserved chicken and keep warm.
Clean spinach and remove stems. Spin dry. Steam for 3 minutes and
drain again. Reserve.
Combine water and cornstarch. Stir into broth in pan. Cook,
stirring, until thick and bubbly. Cook 2 minutes more.
Add Neufchatel cheese and stir until melted.
Arrange reserved spinach on plate; sprinkle with lemon juice. Top
with reserved chicken, then sauce. Sprinkle with paprika and garnish
with lemon.
Source: American Academy of Chefs--G. DiSalvo, Chef
