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Chicken Florentine More Recipes Like This

Ingredients: Metric Units
1 fresh lemon
2 whole chicken breasts, halved, boned and skinned (about 1.5 pounds)
1 egg, beaten with 1 Tbsp. water
1/3 cup plain bread crumbs
1/3 cup fresh grated Parmesan cheese
2 Tbsp. olive oil
1 cup sliced mushrooms
1 cup (10.75 oz.) condensed cream of chicken soup
1/4 cup water
1/2 cup chopped fresh spinach
1/4 cup toasted pignoli (pine nuts)
1 Tbsp. chopped fresh basil
Cut 4 thin circular slices from the lemon; set aside. Squeeze juice from remaining lemon; set aside.

Coat chicken breasts with egg, then coat well with bread crumbs and cheese combined.

In a large skillet, brown chicken on both sides in oil. Remove and set aside. Add mushrooms and brown. Blend in soup, reserved lemon juice, water, spinach, pignoli and basil. Place chicken on top. Add lemon slices.

Bring to a boil; reduce heat and simmer for 15 minutes. Add spinach and cook 5 minutes or until spinach is cooked and chicken is done.

Serves 4. Enjoy! -Diana
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Contributed on: and modified on Monday July 3rd, 2006