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Chicken Florentine Abate

3 star rating
 

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Submitted by: MargeSLP

 

Serve this flour and egg coated chicken, cooked in oil and served over spinach with a wine and lemon glaze, for a special gathering.
 

Ingredients

  • 6 boneless chicken breasts
  • 1 cup flour with 1/4 t. each garlic powder and paprika
  • 1 cup beaten eggs with 2 T. lemon juice
  • 1/2 cup white wine
  • juice of one lemon
  • garlic to taste
  • olive oil
  • 1 bunch spinach

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Method

Dust chicken breasts with flour mixture. Dip breasts in egg mixture. Return to flour mixture and coat thoroughly. Heat olive oil and garlic in a frying pan. Brown chicken on each side (about 5 min). Set aside. Deglaze pan with lemon juice and white wine. Return chicken to pan and reheat for 1-2 min. Steam spinach for 4 minutes. Drain. Place on serving platter. Add chicken and lemon/wine sauce.

 

Notes:

 

Number of Servings: 6

 

Submitted by: MargeSLP ()

 

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