Chicken Florentine

Chicken Florentine
Chicken Florentine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    boneless, skinless chicken breasts

  • salt and pepper to taste

  • pinch of nutmeg

  • 1/2

    lb fresh spinach: chopped and steamed for 3 minutes or 1/2 package frozen chopped spinach defrosted

  • 6

    thin slices boiled ham

  • 6

    thin slices fontina cheese

  • 2

    eggs

  • 1 1/2

    T whipping cream

  • 1/2

    T chopped parsley

  • 1/3

    C Parmesan Cheese

  • 1/2

    C flour

  • 2/3

    C veg. oil

  • 8

    T butter

  • 1/2

    C white wine

  • 1/2

    C brown sauce

  • Juice of 1 lemon

Directions

1. Cut each breast in half and butterfly. 2. Place on wax paper and gentley flatten with meat mallet. 3. Season with salt, pepper and nutmeg. 3. Place equel amounts of spinach in center of each half of chicken. 4. Cover with a slice of ham and fold together. 5. Press edges of chicken together, then seal edges with a meat mallet. Beat eggs in a mixing bowl, add cream, parsley and parmesan cheese and blend well. 6. Dust chicken with flour and dip in batter 1 piece at a time, making sure to coat heavily. 7. Heat oil in skillet until very hot. 8. Saute each piece until golden. 9. Trim edges of any excess egg batter and transfer to a warm platter. 10. Melt butter in skillet. 11. Add wine and let evaporate (5-6 minutes) 12. Add brown sauce: cook 5 minutes. 13. Place chicken back into skillet: cook 5 minutes. 14. Add lemon juice: cook 3 minutes 15. Turn chicken over and cover with Fontina Cheese: cook 5 minutes. 16. Serve: pour sauce over chicken on individual plates.

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