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Chicken Breasts Florentine

List of Ingredients




2 10 ounce frozen chopped spinach
3 whole large chicken breasts -- skinned, boned, halved
1 rib celery -- cut up
1/2 medium onion -- cut up
1/2 teaspoon salt
1/4 cup butter
1/4 cup All-Purpose flour
dash white pepper
1 cup light cream
1/2 cup grated parmesan cheese





Recipe



Cook spinach according to package directions.

Place chicken in saucepan with celery, onion, salt and 1 cup of water. Bring to a boil; reduce heat and simmer till meat is tender (approx. 20 minutes). Remove chicken from broth; reserve 1 cup of broth. Discard vegetables.

In a saucepan over low heat melt butter; blend in flour and pepper. Stir in reserved broth and cream. Cook and stir till thickened and bubbly. Remove from heat; stir in 1/2 cup of the sauce into drained spinach along with 1/4 cup of parmesan cheese.

Spray a 13x9 baking dish with cooking spray. Spread Spinach mixture on bottom. Arrange chicken breasts on top of spinach mixture. Pour remaining suace over all. Sprinkle with remaining cheese.

Bake uncovered at 375º for 25-30 minutes.

Serves 6