Chicken Breasts Florentine - cooking recipe

Ingredients

3 whole chicken breasts, split and deboned
flour
butter or margarine
3/4 c. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
dash of nutmeg
1 1/2 c. milk
1/2 c. light cream
1 egg yolk
1/2 c. grated sharp cheese
2 pkg. (10 oz.) frozen chopped spinach

Preparation

Coat both sides of chicken breasts with flour.
In 1/4 cup hot butter in medium skillet, over medium heat, saute breasts 5 to 10 minutes on each side.
Add broth, simmer, covered, for 10 minutes until tender.
Remove to plate.
To skillet add 1/4 cup flour, salt, pepper and nutmeg; stir until smooth, add milk, then cream a little at a time.
Return to heat.
Over medium heat, bring to boil, stirring constantly, reduce heat, simmer 3 minutes.
In small bowl, beat egg yolk, stir in some hot sauce, mix well, return to saucepan, add grated cheese; stir over low heat until just thickened, do not boil.
Cook spinach, drain well.
Return to pan, mix with 1 cup cheese sauce.
Layer spinach mixture in bottom of buttered baking dish.
Arrange chicken breasts in single layer on top.
Cover with remaining sauce.
Bake 15 minutes at 350\u00b0; broil for a few minutes to brown.