CHICKEN FLORENTINE
INGREDIENTS
2 Tbsp flour
1/8 tsp fresh black pepper
4 skinless, boneless chicken breast halves (4oz each)
1 tsp olive oil
1 lb fresh spinach, stemmed or 1 pkg (10oz) frozen leaf spinach, thawed
2 Tbsp fresh basil, chopped
1 garlic clove, minced
¼ cup grated parmesan cheese
DIRECTIONS
On a sheet of waxed paper, combine flour and pepper. Mix well
Dredge chicken in flour mixture, tapping off excess and turning to coat
In a large non-stick skillet, heat oil over medium heat. Add chicken and cook turning once until cooked through and no longer pink (about 8 – 12 minutes)
Remove from skillet from heat; cover with foil to keep warm
Meanwhile, wash spinach leaves but do not dry them.
In a large saucepan, combine spinach, basil and garlic. Cook over medium heat, covered until spinach is wilted, (about 2 minutes.) Drain off any excess water
Toss spinach mixture with fork
Arrange spinach mixture on a serving plate; place chicken on top of spinach
Sprinkle with parmesan
Serve
