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    Blue Bayou's Chicken Florentine

    List of Ingredients




    Blue Bayou's Chicken Florentine

    Ingredients
    4 7oz. chicken breast (with skin)
    1 cup Florentine sauce (see below)
    3 oz. chopped fresh or frozen spinach
    3 oz. grated cheddar cheese
    2 oz. cooked and chopped bacon
    seasoned salt to taste
    2 Tbsp. melted butter

    Directions

    If fresh spinich is used, it must be blanched. Preheat oven to 375 degrees. In mixing, combine spinich, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinich mixture. Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.

    Florentine Sauce
    2 tsp. unsalted butter
    2 tsp. flour
    3 tsp. unsalted butter (room temp)
    1 1/2 finely chopped onions
    3 sliced medium mushrooms
    2/3 cup white wine
    1/4 cup chicken broth
    2 chicken bouillon cubes
    1 cup heavy cream
    1 Tbsp. diced pimentos
    1 tsp. chopped fresh parsley
    1 tsp. chopped fresh chives
    1/4 cup fresh lemon juice
    salt and white pepper to taste


    Recipe



    Blend together flour and 2 tsp of the butter; set aside. Saute' onions and mushrooms in 1 tsp. butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8 - 10 minutes.
    Yield: 2 cups

    Source: City Hall

 

 

 


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