Chicken Breasts Florentine - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen chopped spinach
4 whole large chicken breasts, skinned, boned and halved
1 rib celery
1/2 medium onion, cut up
1/2 tsp. salt
1/4 c. butter
1/4 c. flour
dash of white pepper
1 c. light cream
1/2 c. Parmesan cheese
dash of ground nutmeg

Preparation

Cook spinach according to package directions; drain well. Place chicken in saucepan with celery, onion, salt and 1 cup water.
Bring to boil.
Reduce heat and simmer until meat is tender, about 20 minutes.
Remove chicken from broth.
Strain broth, reserving 1 cup.
Discard vegetables.