Chicken Florentine
A creamy chicken recipe baked with spinach and tasty ingredients! This is best served together with creamy pasta. This recipe yields 5 to 6 servings.
Chicken Florentine
Ingredients
- 5 cups cooked chicken, sliced
- 2 packages (10 ounces each) frozen chopped spinach
- 3/4 cup chicken broth
- 1 cup grated Parmesan cheese
- dash dried basil
- 1/3 cup half-and-half or whipping cream
- dash ground thyme
- 6 thin slices ham
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half or whipping cream
- 1 clove garlic, crushed and minced
- 1/4 cup butter
- salt and pepper
Directions
- First, cook spinach according to package instructions, and drain well.
- Next, melt 1 tablespoon butter; add minced garlic, basil, and thyme in a skillet. Cook over medium low heat, stirring constantly, for about 5 minutes.
- After that, 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.
- And then, 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.
- Meanwhile, cut sliced ham in strips. Add to sauce and pour over chicken. Cover all with grated Parmesan cheese.
- Lastly, bake at 400° for 20 minutes, or until cheese is lightly browned.
- Chunky Chicken Florentine is now ready to serve!
ENJOY!
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