Chicken Florentine

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

A young man took a farm girl into town for a date at a fancy
restaurant. While studying the menu she asked, "What's filet mignon?"

Thinking fast, her date replied, "It's pickled goat's liver."

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                            TODAY'S RECIPE
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Here is a dish fancy enough to serve guests, and hearty enough to please
a bunch of teenage boys.

Chicken Florentine

4-6 boneless, skinless chicken breast halves, pounded very thin between
two sheets of plastic wrap
3 Tbs (45 ml) all-purpose flour seasoned with Salt and freshly ground
pepper
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1 can (15 oz, 425 g) tomato sauce or pureed tomatoes
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml) dried oregano
1 package (10 oz, 280 g) frozen chopped spinach, thawed and squeezed dry
1 cup (250 ml) grated mozzarella cheese

Coat the chicken cutlets lightly with the flour mixture. Heat the
oil in a large skillet over moderate heat and saute the chicken
until lightly browned, about 1 minute per side. Transfer to a
greased baking dish. In the same skillet, saute the onion and
garlic until tender, about 5 minutes. Add the tomato sauce,
wine, oregano, salt, and pepper and simmer for 2 minutes.
Spread the spinach over the chicken and pour the sauce
around the chicken, lifting the edges of the chicken to let the
sauce run underneath. Sprinkle with the cheese and bake
uncovered in a preheated 350F (180C) oven until the chicken
is cooked through, 20 to 30 minutes.
Serves 4 to 6.
Received on Fri Oct 29 14:14:54 2010