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Station 6 Chicken Florentine




Source of Recipe


the web


Recipe Introduction


James Leo makes his own sauce to accompany this dish, but he doesn't have measurements for anything. You have his permission to improvise. This recipe will serve 8 generously.




List of Ingredients




1/2 cup flour

Salt

Black pepper

1 teaspoon garlic powder, or to taste

8 boneless, skinless chicken breasts

1/4 cup olive oil, divided use

2 pounds fresh spinach

8 1/4-inch slices of mozzarella

2 cups chicken broth

1 cup white wine

1/4 cup lemon juice

Directions



Recipe



Mix flour, salt, pepper and garlic powder.

Dust chicken breasts on both sides in flour mixture.
Heat 6 tablespoons olive oil in a nonstick frying pan large enough to hold the chicken. Brown chicken 5 minutes on each side. Remove chicken and place in a casserole. Set frying pan aside.

Preheat oven to 350.

In a separate pan, sauté spinach in 2 tablespoons olive oil with salt and pepper to taste. When wilted, place on top of chicken in the pan. Place a slice of mozzarella on each chicken breast.

Using pan that you cooked the chicken in, heat chicken broth, white wine and lemon juice until mixture thickens into a light sauce. Ladle sauce over chicken.

Bake 20 minutes at 350 degrees.

Serve with tomato sauce (below) and pasta.

Station 6 Tomato Sauce

This sauce is better if made in advance and allowed to stand for at least 4 hours, or overnight, refrigerated.

Ingredients

1/4 cup olive oil

12 fresh ripe Roma tomatoes, chopped and diced

6 shallots, minced

1 tablespoon brown sugar

2 teaspoons dried marjoram

1 teaspoon dried thyme

1 teaspoon garlic powder (optional)

Salt and pepper to taste

Directions

In a nonreactive saucepan, heat olive oil and sauté shallots for five minutes. Add tomatoes and sauté 10 minutes. Add sugar, marjoram, thyme, garlic, if using), salt and pepper. Simmer sauce 30 minutes or until it thickens.