Petti di pollo ala florentino (chicken floren

4 Servings

Ingredients

Quantity Ingredient
1 pack Fresh spinach (16oz)
1½ tablespoon Olive oil (approx)
2 cloves Garlic or more: minced
4 Boneless, skinless chicken breasts
Salt and pepper
2 Eggs; beaten
½ cup Flour for dredging
3 tablespoons Butter
1 tablespoon Flour
1 cup Chicken stock
Juice of 1 lemon
Salt and pepper
Parsley sprigs and lemon slices for garnish

Directions

FORMATTED BY LISA CRAWFORD

SAUCE

Wash spinach leaves and blanch in boiling water for 10 seconds.

Drain. Heat oil in a large saute pan over medium heat, add garlic and cook until fragrant, then add spinach and cook, stirring, for 3 minutes. REmove spinach from pan and keep warm. Rinse chicken, then pound to ½-inch thickness. Heat the same saute pan over medium heat until a light haze forms from the oil; add more oil if needed.

Stir salt and pepper to taste into flour and dredge the chicken breasts. Dip chicken inot the beaten eggs and fry chicken until cooked through and lightly browned on both sides, about 7 minutes total. While chicken is cooking,make the sauce. To make the sauce, melt the butter in a skillet over medium-high heat. Add the flour and cook stirring until it is dissolved and the mixture is a golden brown, about 3 minutes. Slowly stir in the chicken broth, then the lemon juice. Season with salt and pepper to taste and cook until nicely thickened, about 2 minutes. To serve, arrange a bed of spinach on each plate, placing chicken breast on top and spooning sauce over all. Garnish with parsley and lemon slices.

Nutritional info per serving: 544 cal; 63g pro, 19g carb, 23g fat (39%), 3.5g fiber, 276mg chol, 337mg sodium Source: Addison's Flavors of Italy, Boca Raton, Fl Miami Herald, 9/28/95

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