Chicken florentine




1.Cut each chicken fillet horizontally through the middle to give 2 thin fillets. Pan-fry chicken fillets in a heated, greased large frypan until browned on both sides and just cooked through. Remove chicken from pan and arrange over the base of a large, rectangular ovenproof dish.
2.Steam or microwave spinach leaves until wilted then drain well and chop roughly. Sprinkle chopped spinach evenly over chicken fillets in dish.
3.Preheat oven to 180°C.
4.Melt butter in a saucepan. Add flour and stir over heat 1 minute then remove from heat and gradually stir in milk. Return saucepan to heat, stir constantly until sauce boils and thickens. Season sauce with a little salt and pepper, if desired, then pour over spinach and sprinkle with parmesan cheese.
5.Bake for 20-25 minutes until top is golden.

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