Name: Petti Di Pollo Ala Florentino (Chicken Florentine)
Ingredients: 1 pk Fresh spinach (16oz); 1 1/2 tb Olive oil (approx); 2 cl Garlic or more: minced; 4 Boneless, skinless chicken breasts; Salt and pepper; 2 Eggs; beaten; 1/2 c Flour for dredging; 3 tb Butter; 1 tb Flour; 1 c Chicken stock; Juice of 1 lemon; Salt and pepper; Parsley sprigs and lemon slices for garnish

Do you talk to others about our depraved nature and our desperate need for salvation in Jesus Christ? Do you say that you are no better than they are by nature; that we are all, apart from grace, sinners with a terrible record, which is a legal problem, as well as a bad heart, which is a moral problem? Do you talk to them about the dreadful character of sin; that sin is something that stems back to our tragic fall in Adam and affects every part of us, so dominating our mind, heart, will, and conscience that we are slaves to it? Do you describe sin as moral rebellion against God? Do you say that the wages of sin is death, now and for all eternity?

Joel Beeke

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Miamiherald, Meat/poul, Restaurant	4	Servings

INGREDIENTS

1	pk	Fresh spinach (16oz)
1 1/2	tb	Olive oil (approx)
2	cl	Garlic or more: minced
4		Boneless, skinless chicken breasts
		Salt and pepper
2		Eggs; beaten
1/2	c	Flour for dredging
3	tb	Butter
1	tb	Flour
1	c	Chicken stock
		Juice of 1 lemon
		Salt and pepper
		Parsley sprigs and lemon slices for garnish

INSTRUCTIONS

SAUCE
Wash spinach leaves and blanch in boiling water for 10 seconds. Drain. Heat
oil in a large saute pan over medium heat, add garlic and cook until
fragrant, then add spinach and cook, stirring, for 3 minutes. Remove
spinach from pan and keep warm. Rinse chicken, then pound to 1/2-inch
thickness.  Heat the same saute pan over medium heat until a light haze
forms from the oil; add more oil if needed. Stir salt and pepper to taste
into flour and dredge the chicken breasts.  Dip chicken into the beaten
eggs and fry chicken until cooked through and lightly browned on both
sides, about 7 minutes total. While chicken is cooking, make the sauce. To
make the sauce, melt the butter in a skillet over medium-high heat. Add the
flour and cook stirring until it is dissolved and the mixture is a golden
brown, about 3 minutes.  Slowly stir in the chicken broth, then the lemon
juice.  Season with salt and pepper to taste and cook until nicely
thickened, about 2 minutes. To serve, arrange a bed of spinach on each
plate, placing chicken breast on top and spooning sauce over all. Garnish
with parsley and lemon slices.
Nutritional info per serving: 544 cal; 63g pro, 19g carb, 23g fat (39%),
3.5g fiber, 276mg chol, 337mg sodium
Source: Addison's Flavors of Italy, Boca Raton, Fl Miami Herald, 9/28/95
submitted by marina
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Marina
<thecollector@worldnet.att.net> on Mar 14, 1997

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