Chicken florentine
Yield: 6 Servings
Ingredients:
- 3 Boned breasts of chicken Salt Freshly ground pepper
- 1 pn Nutmeg
- 1/2 lb Fresh spinach; washed and - chopped coarsely -=OR=-
- 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
Instructions:
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.
