Monday, March 1, 2010

Chicken Florentine

I tried this recipe out the other night and Tim told me that it was a "masterpiece". I think he kind of liked it. :) I had to share it...
~2 10 oz. packages frozen chopped spinach (I could only find 16 oz. bags so I got one of those)
~1/4 cup butter
~1 clove garlic, crushed and minced
~dash dried basil
~dash ground thyme
~1/4 cup all-purpose flour
~1/3 cup half-and-half or whipping cream
~5 cups cooked chicken, sliced (or cubed)
~3/4 cup half-and-half or whipping cream
~3/4 cup chicken broth
~slat and pepper
~6 thin slices of ham
~1 cup grated Parmesan cheese

Cook spinach according to package instructions, drain well. In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1 tablespoon flour and blend well. Add 1/3 cup half-and-half and the spinach; simmer for 5 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices. Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup half-and-half and 3/4 cup chicken broth; continue cooking and stirring until thickened. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Cover all with grated Parmesan cheese. Bake at 400ยบ for 20 minutes, or until cheese is lightly browned (It took less than 20 minutes for the cheese to brown for me). Enjoy! Serves 6.

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