Chicken Florentine
Serves 4
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  1. 1 package Kosher chicken breasts
  2. 1pt of parve margarine or 2C olive oil - divided
  3. 2C flour
  4. ¼C bread crumbs
  5. 2T garlic powder
  6. 2T oregano
  7. 1t salt
  8. 1t Pepper
  9. 1 large package spinach
  10. 1 lemon
  11. 1/2C white wine
  1. As always when using Kosher chicken, it’s best to rinse the chicken in water to remove the excess salt from the Kashering process.
  2. Cut the chicken breasts in half and gently pound each half until slightly flattened.
  3. In a sauté pan bring ½ pint parve margarine to a simmer.
  4. In a bowl mix flour, bread crumbs, garlic powder, salt, pepper and oregano.
  5. Lightly dust the chicken breasts with flour mixture.
  6. Sauté until golden brown on both sides.
  7. Place the chicken to the side.
  8. In the same pan, add ¼ pt parve margarine and the spinach.
  9. Lightly sauté turning spinach around until the leaves are wilted.
  10. Remove the spinach from the pan and place on plates.
  11. Add ¼ stick parve margarine to the same pan.
  12. Add ½ C white wine and bring to a boil.
  13. Add 1-2t of the flour, salt, pepper and juice from the lemon.
  14. Wisk while simmering until sauce thickens.
  15. Place each chicken breast on top of a bed of spinach.
  16. Just before serving, spoon the sauce over the top of each breast.
  17. Serve with vegetable of your choice, rice or pasta.
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