Food
Suzanne Taylor’s Chicken Florentine
By Yankee Magazine|Mar 22 2010|
“This can be prepared the day before, covered with plastic, and refrigerated. Remove from the refrigerator an hour or two before baking. Do not put sauce on until you are ready to serve it.”
Yield
Serves 6
Ingredients
3 whole chicken breasts, halved, boned, and pounded thin
2 tablespoons butter
1 small glass Madeira or sherry
3 tablespoons flour
1 small onion, finely chopped
1 tablespoon tomato paste
1-1/2 cups chicken stock
1 bay leaf
salt and pepper
2 cups cooked chopped spinach, well drained
1/3 cup cream
1 tablespoon butter
1 clove garlic, chopped
3 to 4 tomatoes, skinned and cut into thick slices
6 to 8 slices Gruy
Instructions
Dust the chicken lightly with 1 tablespoon of the flour and saut
