This terrific chicken florentine recipe lies on a bed of spinach leaves and mushrooms and is topped with a creamy white/chicken broth sauce.
4 skinless chicken breasts
½ cup plus 2 - 3 T of flour
4 - 5 T. butter
1 tsp of minced garlic or garlic salt
½ onion chopped
1 T. lemon juice
1 T. Italian seasoning
1 cup of half/half
½ cup Parmesan cheese - grated
1 can of chicken broth
1 frozen box of spinach (thawed) or 2 cans of spinach (drained)
1 can of mushrooms (drained) or 4 oz fresh mushrooms
2/3 cup of bacon bits
2 cups of mozzarella cheese
Sprinkle chicken with S&P and dredge in flour (½ cup flour). In large skillet over medium heat, melt 2 T. butter, sauté onion and garlic and add chicken breasts and cook til brown (about 5 minutes on each side). Place on plate and cover with foil. (If you find that the breasts are not fully cooked, place in a 350 degree F. oven for about 20 minutes.) Otherwise, leave covered on dish.
Melt 2 T. of butter in same skillet over medium heat (do not clean skillet - but use the drippings as well), using a wooden spoon while stirring and scraping. Make a roux out of the chicken broth, half and half, whisking with flour (2-3 T.) and add the Parmesan cheese, lemon juice and mix until thickened.
In a 9 x 9 casserole dish, place drained spinach and top with mushrooms, pour l/2 of the cream sauce over the mushrooms, add the chicken pieces and the remainder of the cream sauce, bacon bits and top with the mozzarella cheese. Bake in 400 degree F oven for 20 minutes.
Etc. — Judge for yourself when making the roux, if you need more thickener, do so by adding more flour - but be sure to mix with liquid such as your cream or broth before adding to the roux.
You can also skip flouring the chicken and simply place your chicken on a baking dish in a 350 degree oven for 20-25 minutes and continue and then continue with the above process.
Etc. Etc. — In regard to the NC Gazette (August 10 issue) of the Almond Kringler, the crust layer is similar to a pie crust - combine ½ cup softened butter with 1 cup of flour and mix with a pastry cutter and add 2 T. cold water until dough comes together. Follow the recipe and continue the process.
Some of our readers asked for the crust ingredients. Hope this will help.