Cooking Recipe Chicken Florentine
Recipe Ingredients
Directions
SKIN BREASTS (skins may be used later for stock); trim off all
gristle and fat. Cut breasts in half and butterfly each half (slice
each half lengthwise, leaving 1 side uncut). Place on waxed paper and
gently flatten with a meat mallet until pieces are quite thin. Season
with salt and pepper and nutmeg. Steam fresh spinach in 3/4 cup
salted water for 3 minutes and drain well. If using frozen spinach,
simply drain well when completely defrosted. Place equal amounts of
spinach in center of each half of chicken, cover with a slice of ham
and press down edges of chicken together, then seal edges with a meat
mallet. Beat eggs in a mixing bowl, add cream, parsley and Parmesan
cheese, and blend well. Dust chicken lightly with flour and dip in
egg batter, 1 piece at a time, making sure to coat heavily. Heat oil
in a skillet until very hot, and saute each piece separately until
crisp and golden in color. Trim edges of any excess egg batter and
transfer chicken to a warm platter. Melt butter in frying pan large
enough to accommodate all the chicken. Add wine and cook until it
evaporates--about 5-or-6 minutes. Add brown sauce, cook 5 minutes.
Then place chicken in pan, cook 5 minutes. Add lemon juice and cook
additional 3 minutes. Turn once. Cook another 5 minutes. Place
chicken breasts on serving platter, pour hot sauce over and serve.