Chicken Florentine(6 Servings) - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen, chopped spinach
4 Tbsp. butter
1 clove garlic, mashed
dash of marjoram
1 pt. medium or heavy cream
1 (5 lb.) stewed chicken
dash of basil
4 Tbsp. flour
3/4 c. chicken stock
salt
pepper
1 c. grated Parmesan cheese

Preparation

Cook spinach according to package directions and then drain well.
Melt 1 tablespoon butter.
Cook in it and stir constantly garlic, basil and marjoram.
Add 1 tablespoon flour and mix well. Add 1/3 cup cream and spinach.
Place mixture on bottom of casserole.
Cover with chicken, which has been separated into smaller pieces. Melt 3 tablespoons butter.
Add 3 tablespoons flour and blend well.
Stir in and cook until thickened 3/4 cup cream, chicken stock and salt and pepper to taste.
Pour sauce over chicken.
Cover with Parmesan cheese.
Bake at 400\u00b0 for 20 minutes or until cheese is bubbling.
May be refrigerated or frozen prior to cooking.
When ready to serve, return to room temperature before cooking.