Chicken Florentine
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12 boneless chicken breasts, trimmed
peanut or vegetable oil
2 tbsp butter
2 onions (3/4 - 1lb)
2 cloves (1 tsp) minced garlic
2 lb fresh spinach
2 cups white wine
2 cans chicken broth (14.5oz cans)
2 cups milk
1/3 cup sugar (optional)
1 tsp salt
dash pepper
2-4 tbsp corn starch

Coat chicken lightly with flour or corn starch & shake off excess. Heat a small amount of oil in a frying pan and saute chicken in batches until brown on each side and cooked through. Set aside.

Chop onions. In a large saucepan melt butter and add onions. Cook until they start to brown. Add garlic. When garic starts to brown, add white wine and chicken broth. When it begins to bubble, add spinach until it cooks down. Season with salt and pepper. Add sugar if desired to reduce bitterness of the spinach. Add milk and cook at simmer for 5-10 minutes. Mix corn starch with additional cold milk or cold water and stir in as much as is needed to thicken the sauce. Add back chicken and cook for another 5-10 minutes until chicken is hot, and serve. 


Recipe by Jeff Dwoskin