Easy Chicken Florentine
This is an easy version of a classic dish, that combines boneless chicken and fresh spinach with a quick, creamy sauce flavored with sherry and Dijon-style mustard. Serve with buttered noodles and a green salad for a complete meal.
- 1 lb thin sliced boneless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1-1/2 tablespoons flour
- 1/4 cup golden sherry
- 3/4 cup milk
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Dijon-style mustard
- 8 ounces fresh spinach
- Grated Jarlsberg (or Swiss) cheese
Preheat the oven to 350°F.
Pound the chicken breasts to 1/4-inch thickness and season both sides with salt and pepper. Heat the olive oil in a large pan over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook until lightly browned and cooked through, 2 minutes per side. Transfer to a buttered baking dish large enough to hold the chicken in a single layer and set aside.
Reduce the heat to medium and add the butter to the pan. Once melted, whisk in the flour and cook until well blended and golden in color, 2 to 3 minutes. Whisk in the sherry until smooth, then whisk in the milk in 1/4 cup increments, blending until smooth after each addition. Stir in the nutmeg and mustard, then add the spinach.
Continue cooking until the spinach is completely wilted and nicely coated with the sauce, 3 to 4 minutes. Remove from the heat.
Using tongs, place a portion of spinach and sauce on top of each piece of chicken. Top with grated cheese and bake for 8 minutes, until the cheese has melted.
Makes 4 servings