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| Chicken Florentine #1 Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 6
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Ingredients
3 boned breasts of chicken
1 salt
1 freshly ground pepper
1 pinch nutmeg
1/2 lb fresh spinach; washed and chopped coarse
1/2 pkg frozen spinach; defrosted, squeezed of al
6 slice boiled ham (thin slices)
6 slice fontina cheese (thin slices)
2 eggs
1 1/2 tablespoon whipping cream
1/2 tablespoon chopped parsley
1/3 cup parmesan cheese
1/2 cup flour
2/3 cup vegetable oil
8 tablespoon butter
1/2 cup dry white wine
1/2 cup brown sauce
1 lemon; juice only
Cooking Directions:
Date: Mon, 29 Apr 1996 20:23:43 -0400
From: Walt Gray 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.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #120
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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