Chicken Florentine with Mushroom Sauce

lundsandbyerlys.com

Roxanne Veal Davlin

Love cooking and reading cook books

subheading: For the chicken and spinach:

2 teaspoons butter, plus 1 tablespoon melted butter, divided

2 boneless skinless chicken breasts (5 to 6 ounces each)

2 tablespoons finely chopped yellow onion

5 ounces frozen chopped spinach, thawed and drained

1 ounce fontina cheese, shredded (¼ cup)

2 tablespoons slivered almonds, toasted

⅛ teaspoon ground nutmeg

Roughly chopped parsley, for garnish

subheading: For the mushroom sauce:

1 tablespoon butter

1 ⅓ cups sliced fresh mushrooms

½ teaspoon instant chicken bouillon

½ cup water

1 ½ teaspoons lemon juice

½ cup heavy whipping cream

¼ cup dry sherry

⅛ teaspoon white pepper

Directions at lundsandbyerlys.com

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