*  Exported from  MasterCook  *
 
                             CHICKEN FLORENTINE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Boned breasts of chicken
                         Salt
                         Freshly ground pepper
    1       pn           Nutmeg
      1/2   lb           Fresh spinach -- washed and
                         - chopped coarsely, -ÿÿ
      1/2   pk           -Frozen Spinach, defrosted
                         - squeezed of all water
    6       sl           Boiled ham (thin slices)
    6       sl           Fontina cheese (thin slices)
    2                    Eggs
    1 1/2   tb           Whipping cream
      1/2   tb           Chopped parsley
      1/3   c            Parmesan cheese
      1/2   c            Flour
      2/3   c            Vegetable oil
    8       tb           Butter
      1/2   c            Dry white wine
      1/2   c            Brown sauce
    1                    Lemon -- juice only
 
   SKIN BREASTS (skins may be used later for stock); trim off all gristle and
   fat. Cut breasts in half and butterfly each half (slice each half
   lengthwise, leaving 1 side uncut). Place on waxed paper and gently flatten
   with a meat mallet until pieces are quite thin. Season with salt and pepper
   and nutmeg. Steam fresh spinach in 3/4 cup salted water for 3 minutes and
   drain well. If using frozen spinach, simply drain well when completely
   defrosted. Place equal amounts of spinach in center of each half of
   chicken, cover with a slice of ham and press down 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. Dust chicken
   lightly with flour and dip in egg batter, 1 piece at a time, making sure to
   coat heavily. Heat oil in a skillet until very hot, and saute each piece
   separately until crisp and golden in color. Trim edges of any excess egg
   batter and transfer chicken to a warm platter. Melt butter in frying pan
   large enough to accommodate all the chicken. Add wine and cook until it
   evaporates--about 5-or-6 minutes. Add brown sauce, cook 5 minutes. Then
   place chicken in pan, cook 5 minutes. Add lemon juice and cook additional 3
   minutes. Turn once. Cook another 5 minutes. Place chicken breasts on
   serving platter, pour hot sauce over and serve.
  
 
 
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