Pollo alla Florentine
The Junior League of Philadelphia, Pennsylvania
The Eastern Junior League Cookbook
4 chicken breasts, boned
8 ounces butter
Salt and pepper
2 bay leaves
1/2 cup white wine
1 pound spinach or 2 10-ounce packages frozen, semicooked and drained
4 tablespoons flour
1 pint cream or milk
8 slices mozzarella cheese
Dash nutmeg
8 slices prosciutto or other thinly sliced ham
4 ounces grated Parmesan cheese
Flatten the breasts and sauté in half the butter. Season with salt and pepper. Add bay leaves and wine; cover and cook until the juices clear when chicken is pierced with a fork, Remove chicken and keep warm. Cook spinach in the butter-wine mixture remaining in the pan.
In another pan, melt the rest of the butter and whisk in the flour. Add the cream and stir until sauce is thickened. Add 4 slices of the mozzarella, salt, and pepper to taste, and nutmeg. Cook over moderate heat for 3-4 minutes.
Lightly butter four individual casseroles or one large casserole. Place spinach in first, then chicken, then ham (2 slices each for the individual dishes), and the remaining mozzarella (1 slice for each individual dish). Pour on the sauce, sprinkle with the Parmesan, and place under the broiler until hot and bubbly.
Yield: 4 servings
Notes:
Using what I had on hand meant a pound of chicken thighs and 8 ounces of fresh spinach
Went with a large, 13x9 inch baking dish instead of individual servings
Decided to not dirty another pan, and used the same one to cook the chicken, spinach, and then the sauce