MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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
  
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