Members
Change Profile
Discussion
Topics
Last Day
Last Week
Tree View
Search Board
Keyword Search
By Date
Utilities
Contact
Administration
Documentation
Getting Started
Formatting
Troubleshooting
Program Credits
Coupons
Best Coupons
Freebie Newsletter!
Coupons & Free Stuff
|
Moms View Message Board: Cooking and Recipe Discussion: Poultry : Chicken Florentine
2 packages (10 ounces each) frozen chopped spinach 1/4 cup butter 1 clove garlic, crushed and minced dash dried basil dash ground thyme 1/4 cup all-purpose flour 1/3 cup half-and-half 5 cups cooked chicken, sliced 3/4 cup half-and-half 3/4 cup chicken broth salt and pepper 6 thin slices ham 1 cup grated Parmesan cheese Cook spinach according to package instructions, drain well. In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1 tablespoon flour and blend well. Add 1/3 cup half-and-half and the spinach; simmer for 5 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices. Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup half-and-half and 3/4 cup chicken broth; continue cooking and stirring until thickened. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Cover all with grated Parmesan cheese. Bake at 400° for 20 minutes, or until cheese is lightly browned. Serves 6.
This is on my list to try this week, Bea. I have lots of fresh basil--can I use that? Also, I use light cream in my coffee. Can I use that instead of half and half or should I mix the cream with milk? Thanks!
I use skim milk in many recipes calling for half and half or cream. I add a little corn starch and water to thicken it while cooking, and swear it tastes the same. Fresh basil or thyme is ALWAYS more flavorful. Use a little more though.
|
