Chicken Florentine
Source of Recipe
My guestimate at wonderful recipe at Abate Restaurant in New Haven, CT
Recipe Introduction
Scotty and I ate there so I could help a poster on BHG figure out how to make it. A wonderful waitress said she could not give the restaurant recipe to me but would tell me how she made it!!
List of Ingredients
6 boneless chicken breasts
1 cup flour with ¼ t. each garlic powder and paprika
1 cup beaten eggs with 2 T. lemon juice
½ cup white wine
juice of one lemon
garlic to taste
olive oil
1 bunch spinach
Recipe
Dust chicken breasts with flour.
Dip breasts in eggs.
Return to flour and coat thoroughly.
Heat olive oil and garlic in frying pan.
Brown chicken on each side (about 5 min). Set aside.
Deglaze pan with lemon juice and white wine.
Return chicken to pan and reheat for 1-2 min.
Steam spinach for 4 minutes. Drain.
Place on serving platter.
Add chicken and lemon/ wine sauce.
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