Poulet à la florentine

Ingrédients

• 4 Boneless Chicken Breasts
• 1/4 Cup Flour
• 8 oz. Fresh Spinach
• 6 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 3 Cups Prepared Tomato Sauce (Or Your Favorite Homemade Sauce)
• Salt & Pepper
• 4 Slices Mozzarella Cheese

Préparation

1. 1

   Rinse the spinach in water, dry and coarsely...: Rinse the spinach in water, dry and coarsely chop, then place the spinach in a medium saucepan with 2 tablespoons of the butter.

2. 2

   Cook until it is wilted, remove from the...: Cook until it is wilted, remove from the heat and season with salt and pepper.

3. 3

   Pound the chicken breasts until they are an...: Pound the chicken breasts until they are an even thickness of about 3/4 inches.

4. 4

   Season the flour with salt and pepper, and...: Season the flour with salt and pepper, and dredge the chicken breasts into this mixture until they are lightly coated.

5. 5

   In a large frying pan that will hold...: In a large frying pan that will hold all of the chicken breasts, melt the remaining butter, with the oil until hot.

6. 6

   Cook the chicken breasts until they are browned...: Cook the chicken breasts until they are browned on each side, about 4 minutes per side.

7. 7

   Top the chicken with the reserved spinach, dividing...: Top the chicken with the reserved spinach, dividing evenly, and then top each with a slice of mozzarella.

8. 8

   Carefully pour the tomato sauce into the skillet...: Carefully pour the tomato sauce into the skillet around the meat, being careful not to cover it.

9. 9

   Cook uncovered over medium heat until bubbling, and...: Cook uncovered over medium heat until bubbling, and then reduce the heat and simmer about 12 to 15 minutes more.

10. 10

    Serve hot.