Email to Cat      

Chicken Florentine with Baby Carrots

Source of Recipe


Adapted from "Better Homes and Gardens Fix-and-Freeze Cookbook"



List of Ingredients



• -- For the Chicken --
  
• 2 whole skinless, boneless chicken breasts, halved lengthwise
  
• Salt and pepper to taste
  
• 2 Tbsp cooking oil
  
• .
  
• -- For the Sauce --
  
• ½ cup chopped onion
  
• 2 cloves garlic, minced
  
• 2 tsp cornstarch
  
• 1¼ cups milk
  
• 1½ ounces cream cheese, cut up
  
• 2 Tbsp dry white wine
  
• .
  
• -- For the Vegetables --
  
• 1 pound fresh spinach, stems removed
  
• 8 ounces fresh baby carrots (or 4 medium carrots, bias-sliced 1-inch)
  
• .
  
• -- Optional Garnish --
  
• Paprika
  
• Small fresh spinach leaves
  






Instructions



1. To prepare the chicken:
   Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in hot oil about 12 minutes, or just until tender, turning once. Remove from skillet, reserving drippings.
   
   
2. To make the sauce:
   Cook onion and garlic in reserved drippings until tender. Stir in cornstarch. Add milk all at once. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in cream cheese until it melts. Remove from heat and stir in wine; set aside.
   
   
3. To prepare the vegetables:
   Rinse spinach in water. In a large saucepan, cook spinach, covered, in just the water that clings to the leaves. Reduce the heat when steam forms; then cook, covered, about 3 minutes or until spinach is tender. Drain well; squeeze out excess liquid, and set aside. Cook carrots in small amount of boiling water for 2 to 3 minutes, or until crisp-tender. Drain; set aside.
   
   
4. To assemble and freeze:
   Arrange cooked spinach in 4 individual casseroles. Place chicken on spinach; pour sauce over the chicken. Add carrots. Seal, label, and freeze.
   
   
5. When ready to cook:
   Bake frozen casserole(s), loosely covered, in a 375° oven for 50 to 60 minutes, or until heated through. Sprinkle with paprika and garnish with small spinach leaves, if desired.
   
   Makes 4 single-serving entrees.