Chicken Florentine

• 2 packages frozen chopped spinach
• 5 2 + 3 T. Butter
• 1 clove garlic
• 1/2 t. margoram
• 1/2 tsp. basil
• 4 1 + 3 T. flour
• 1/2 1/3 + 2/3 container pint heavy cream
• 6 chicken breasts
• 3/4 c. chicken broth
• 1 c. fresh parmesan

1. +Cook spinach - undercook/drain well
2. +Melt 2 T butter; add garlic, margoram + basil
3. +Add 1 T flour and 1/3 of cream
4. +Fold spinach and spread on bottom of casserole 9x13
5. +Cover spinach with shredded chicken
6. +Melt 3 T butter; add 3 T flour, rest of cream, and chicken broth
7. +pour over chicken
8. +Salt and pepper lightly
9. +Cover with 1 C grated parmesan
10. +Bake 400 for 20 minutes or until bubbling cheese.
11. Cook Chicken, cover with water and simmer 45 minutes to cook the meat, drain and KEEP broth

spinach, clove garlic, margoram, basil, chicken breasts, chicken broth, fresh parmesan

Taken from www.epicurious.com/recipes/member/views/chicken-florentine-53107441 (may not work)