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Chicken Firenze
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Helen's Cook Book
Ingredients
1 Pkg. Spinach, frozen - 10 Oz.
8 Med. Mushrooms, sliced
1 Clove Garlic, Pressed
1 T. Butter
2 T. Italian Bread Crumbs
4 T. Parmesan Cheese, freshly grated
2 Boneless Chicken Breasts, without skin
1 T. Butter
1 T. Olive Oil
Sauce:
1 Cup Red Wine
1/2 Cup Water
1 T. Dijon Mustard
1 Tsp. Tarragon
Salt and Pepper to taste
Cook for 10 Minutes on Low. Serve with crusty bread and
steamed julienne carrots.
Prepar spinach according to package directions. While spinach is
cooking, saute mushroom in garlic and butter. Drain spinach. Add
mushrooms and garlic mixture, Italian Crumbs and Parmesan Cheese
to spinach. Mix well. Pound chicken breasts flat. Stuff with spinach
mixture and hold to-gether with toothpicks. Saute chicken breasts in
butter and oil until golden brown. Remove from pan and keep warm.
Add white wine and water, deglazing fats from the bottom of the pan.
Mix mustard into sauce, blending well. Return chicken to pan.
Season chicken with salt and pepper.
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