Chicken Florentine - cooking recipe

Ingredients

3 whole chicken breasts, split
flour
butter or margarine
3/4 c. chicken broth
2 Tbsp. chopped onion
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 Parmesan
2 pkg. frozen chopped spinach (10 oz.)
2 Tbsp. grated Swiss or Parmesan cheese

Preparation

Wipe chicken breasts with damp paper towel.
With sharp knife, carefully remove skin and bones keeping meat in tack. Lightly coat chicken with flour on both sides.
In 1/4 cup hot butter, in medium sized skillet over medium heat, saute chicken about 1 minute on both sides.
Add chicken broth; simmer, covered, 10 minutes or until tender.
Remove chicken and add 1/4 cup unsifted flour, salt, pepper and nutmeg; stir until smooth.
Add milk and cream a little at a time, stirring after each addition. Return to heat.
Over medium heat, return to boil, stirring constantly; reduce heat and simmer for three minutes, stirring. In small bowl, beat egg yolk with fork.
Stir in about 3/4 cup hot sauce; mix well.
Return egg yolk mixture along with 1/2 cup grated Parmesan and rest of sauce in saucepan, stirring constantly.
Cook, stirring over low heat, just until thickened and cheese is melted; do not boil.
To keep sauce hot, cover. Cook spinach as directed.
Turn into sieve; drain well.
Return to saucepan with one cup of cheese sauce; cover and keep hot.
Layer spinach in bottom of 2-quart shallow baking dish.
Arrange breasts in single layer on top of spinach.
Cover with rest of sauce and sprinkle with rest of grated Swiss cheese.
Broil 6-inches from heat or until lightly brown.