Chicken Florentine

Ingredients 

8 Chicken cutlets 

1 cup of flour 

½ cup of mushrooms 

1 clove of garlic crushed 

1 stick of butter 

2 boxes of frozen lead spinach 

½ cup of chicken stock 

½ cup of heavy whipping cream 

¼ cup of Fontinella cheese 

Salt and Pepper  

Directions

Dredge Chicken cutlets in flour 

Melt butter in sauté pan leaving 4 tablespoons 

Sauté’ Chicken turning once until brown, remove set aside on warm platter 

Meanwhile in a separate pan sauté spinach in 2 tablespoons of butter 

Add white wine to pan that Chicken was in, reduce add Chicken stock, reduce add 

whipping cream, salt and pepper. Simmer for about 7 minutes 

Add spinach back to pan, shred Fontinella cheese and let melt, when cheese is melted 

Add remaining butter and let the butter melt, place Chicken back in pan 

Serve Chicken with the spinach on top and sauce over the Chicken