CHICKEN FLORENTINE…both scrumptious!

Here are 2 great Chicken Florentine recipe’s. One recipe comes from an Old Safeway mailing, and the other from an Old Clipping from a newspaper. This is also a great dish to make after Thanksgiving, with the left over turkey. Both recipes are simple, but one requires cooked cubed chicken, and the other uses whole chicken breasts. This is great served over noodles, of your choice.

Recipe #1

 4 skinless, boneless chicken breast halves
1/4 to 1/2 cup flour for dredging chicken
4 tablespoons margarine or Olive oil for browning chicken
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
*you could substitute Cream of Chicken
 1 tablespoon Italian seasoning
1/2 cup half-and-half
 1/2 cup grated Parmesan cheese
 2 (13.5 ounce) cans spinach, drained
*I use frozen spinach instead, well drained
 4 ounces fresh mushrooms, sliced (opt)
2/3 cup bacon bits 2 cups shredded mozzarella cheese
1. Dredge your chicken breasts in flour, and brown well on both sides. You want the chicken breasts to be ALMOST DONE.

2.Turn oven temperature to 375 degrees.

3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

4. Arrange the spinach over the bottom of a 9×9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

5. Bake 25 to 20 minutes in the 475 degree oven, until bubbly and lightly browned.

Recipe #2
10 oz. frozen spinach, chopped (well drained)
4 T butter, melted
3 T flour
1 1/2 Cup milk
1/4 C grated Parmesan cheese
1/2 Cup cream
2 C cooked chicken or turkey, cubed or torn in small pieces
1 tsp. salt
1/2 tsp. pepper
1/2 Cup dried bread crumbs
1/2 cup parmesan cheese

Preheat oven to 350°F. Cook spinach according to package directions. Drain well, then arrange in the bottom of a 1 1/2 quart casserole dish. In a medium saucepan, melt 2 tablespoons butter, stir in flour, salt and pepper. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and add cheese and cream, stirring over low heat until cheese melts. Mix in cooked chicken or turkey and pour over spinach. Sprinkle top of casserole with bread crumbs mixed with parmesan cheese. Can be refrigerated at this point. Drizzle casserole with melted butter over the crumbs. Bake for 25 minutes or until bubbly, then use the broiler to lightly brown the top. YIELD: 4 Servings

You can also add grated cheese, (cheddar or Parmesan to the top of this dish, before topping with bread crumbs.