Easy Chicken Florentine Recipe

I came across a great recipe for Chicken Florentine this week and had the chance to make it for our family. Guess what? It was easy, inexpensive, and quick! I whipped the whole recipe together in less than 30 minutes, from start to finish (including kitchen clean up). Depending on your ability to multi-task and how many minutes past dinner time you being, it may take you a few more enjoyably relaxed minutes. :)

Chicken Florentine
2 packages (10 ounces each) frozen chopped spinach
1/4 cup butter
cloves garlic, crushed and minced
1 tsp dried basil
1 tsp ground thyme
1/4 cup all-purpose flour
1/3 cup half-and-half or whipping cream
5 cups cooked chicken, sliced
3/4 cup half-and-half or whipping cream
3/4 cup chicken broth
salt and pepper to taste
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. Add to sauce and pour over chicken. Cover all with grated Parmesan cheese.
I found this recipe at southernfood.about.com and modified it a bit. I also never measured the chicken, half/half, or spinach. I used spinach we had frozen from this summer's harvest and it was so yummy!
I can't wait to make this in the summer with fresh basil and thyme.


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