Recipe - Chicken Florentine

1 pound Chicken breasts; skinned and
boned
Three fourths cup Chicken broth
2 tablespoon Dry white wine
1 pound Spinach
2 teaspoon Cornstarch
3 ounce Neufchatel cheese; cut up
Lemon juice
Paprika

Place chicken in a skillet; sprinkle with 1/8 teaspoon pepper. Add broth
and wine; bring to boiling. Reduce heat; cover and simmer 25 to 30 minutes.
Remove chicken with slotted spoon. Cover and keep warm. Reserve broth in
skillet. Wash spinach; cook in large saucepan, covered, with just the water
that clings to the leaves. Reduce heat when steam forms. Cook and toss 3
minutes; set aside and keep warm. Combine 1 tablespoon water and the
cornstarch; stir into broth in skillet. Cook and stir until thickened and
bubbly. Cook 2 minutes more. Add Neufchatel cheese; stir until cheese is
melted. Arrange spinach on serving plate; sprinkle with lemon juice. Top
with chicken and sauce. Sprinkle with paprika. Makes 4 servings; 297
calories each.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 297 by "Diane Geary"
diane@keyway.net on Nov 23, 1997