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Moms View Message Board: Cooking and Recipe Discussion: Ethnic Foods-Mexican/Cajun/Italian/Chinese/Other: Italian: CHICKEN FLORENTINE
3 split chicken breasts (skinned, deboned and pounded thin) 1/2 c. cottage cheese, (or Ricotta) ½ c. dairy no-fat sour cream 1 10 oz pkg. frozen chopped spinach 1 c. + 2 T. cream sherry 1 can cream of mushroom soup 4 large mushrooms, finely chopped 3 green onions + tops, finely chopped 3 T. corn starch ¼ c. water 5 T. butter or margarine ½ c. dry bread crumbs 1 slightly beaten egg ½ tsp. salt ½ tsp. freshly ground pepper Cook spinach to pkg. directions. Drain well. Set aside in med. bowl. In a small skillet, saute mushrooms and onion in 2 tablespoons butter or margarine until tender. Add to spinach. Toss with bread crumbs. Add egg, cottage cheese and 2 tablespoons sherry. Mix well. Spread filling on chicken breast and roll. Secure with thread or toothpick. In large skillet cook chicken in 3 tablespoons butter over medium heat, until brown on all sides. Remove with slotted spoon and hold. Add remaining sherry to skillet. Stir to loosen pan drippings. Add soup and sour cream. Stir until smooth. Mix water and corn starch until smooth. Add to sauce. Stir over heat until thick and smooth. Return chicken. Cover and simmer ½ hour. Serve with pasta.
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