PETTI DI POLLO ALA FLORENTINO (CHICKEN FLOREN

      Title: PETTI DI POLLO ALA FLORENTINO (CHICKEN FLOREN
  Categories: Miamiherald, Meat/poul, Restaurant
       Yield: 4 Servings
  
 MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
       1 pk Fresh spinach (16oz)
   1 1/2 tb Olive oil (approx)
       2 cl Garlic or more: minced
       4    Boneless, skinless chicken
            -breasts
            Salt and pepper
       2    Eggs; beaten
     1/2 c  Flour for dredging
 
 MMMMM---------------------------SAUCE--------------------------------
       3 tb Butter
       1 tb Flour
       1 c  Chicken stock
            Juice of 1 lemon
            Salt and pepper
            Parsley sprigs and lemon
            -slices for garnish
  
   Wash spinach leaves and blanch in boiling water for 10 seconds.
   Drain. Heat oil in a large saute pan over medium heat, add garlic and
   cook until fragrant, then add spinach and cook, stirring, for 3
   minutes. REmove spinach from pan and keep warm. Rinse chicken, then
   pound to 1/2-inch thickness.  Heat the same saute pan over medium
   heat until a light haze forms from the oil; add more oil if needed.
   Stir salt and pepper to taste into flour and dredge the chicken
   breasts.  Dip chicken inot the beaten eggs and fry chicken until
   cooked through and lightly browned on both sides, about 7 minutes
   total. While chicken is cooking,make the sauce. To make the sauce,
   melt the butter in a skillet over medium-high heat. Add the flour and
   cook stirring until it is dissolved and the mixture is a golden
   brown, about 3 minutes.  Slowly stir in the chicken broth, then the
   lemon juice.  Season with salt and pepper to taste and cook until
   nicely thickened, about 2 minutes. To serve, arrange a bed of spinach
   on each plate, placing chicken breast on top and spooning sauce over
   all. Garnish with parsley and lemon slices.
   
   Nutritional info per serving: 544 cal; 63g pro, 19g carb, 23g fat
   (39%), 3.5g fiber, 276mg chol, 337mg sodium
   
   Source: Addison's Flavors of Italy, Boca Raton, Fl Miami Herald,
   9/28/95
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