Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Chicken Florentine




Source of Recipe


unsure






Recipe Introduction


serves 2-3
if you wish omit chicken and add a drained tin of salmon or some panfried tofu (or mushrooms) with the spinach
-sprinkle dish with toasted pinenuts to jazz it up if desired
-stir through finely grated parmesan if desired





List of Ingredients



• 1 tbs oil (canola or olive is good)
  
• 1 1/4 cups (310ml) water
  
• 350g boneless chicken (thighs are best but breasts are ok), cut in thin strips
  
• 1 packet chicken rice (continental instant rice or similar)
  
• 1/2 red capsicum, chopped
  
• 2 cups chopped spinach or silver beet (fresh is best, used tinned or frozen if you must)
  






Instructions



1. Heat oil. Brown chicken. Add water and bring to the boil.
   
2. Stir in rice and capsicum. Cover. Cook gently 10 minutes.
   
3. Add spinach, stir well, replace lid and allow to stand 2 minutes before serving.
   






Final Comments


Too easy. Serve with a dry white cleanskin if desired!