Recipe - Chicken Florentine 2

1 pound Chicken breast
1/8 teaspoon White pepper
Three fourths cup Chicken stock
6 tablespoon White wine; dry
1 pound Spinach
1 tablespoon Water
2 teaspoon Cornstarch
3 ounce Neufchatel cheese; minced
Lemon juice; to taste
Paprika; to taste
Lemon slices or wedges

Date: Tue, 30 Apr 1996 10:49:22 0400

From: Bill Stoneman brawny@mindspring.com
Place skinned and boned chicken breasts in saute pan. Sprinkle with
pepper.

Add chicken stock and white wine and bring to a boil; reduce heat. Simmer
covered for 25 minutes. Remove chicken with slotted spoon; reserve broth.
Cover reserved chicken and keep warm.

Clean spinach and remove stems. Spin dry. Steam for 3 minutes and drain
again. Reserve.

Combine water and cornstarch. Stir into broth in pan. Cook, stirring,
until thick and bubbly. Cook 2 minutes more.

Add Neufchatel cheese and stir until melted.

Arrange reserved spinach on plate; sprinkle with lemon juice. Top with
reserved chicken, then sauce. Sprinkle with paprika and garnish with
lemon.

Source: American Academy of ChefsG. DiSalvo, Chef

MMRECIPES@IDISCOVER.NET

MEALMASTER RECIPES LISTSERVER

MMRECIPES DIGEST V3 #121

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.