Chicken Florentine(6 Servings)

• 2 (10 oz.) pkg. frozen, chopped spinach
• 4 Tbsp. butter
• 1 clove garlic, mashed
• dash of marjoram
• 1 pt. medium or heavy cream
• 1 (5 lb.) stewed chicken
• dash of basil
• 4 Tbsp. flour
• 3/4 c. chicken stock
• salt
• pepper
• 1 c. grated Parmesan cheese

1. Cook spinach according to package directions and then drain well.
2. Melt 1 tablespoon butter.
3. Cook in it and stir constantly garlic, basil and marjoram.
4. Add 1 tablespoon flour and mix well. Add 1/3 cup cream and spinach.
5. Place mixture on bottom of casserole.
6. Cover with chicken, which has been separated into smaller pieces. Melt 3 tablespoons butter.
7. Add 3 tablespoons flour and blend well.
8. Stir in and cook until thickened 3/4 cup cream, chicken stock and salt and pepper to taste.
9. Pour sauce over chicken.
10. Cover with Parmesan cheese.
11. Bake at 400u0b0 for 20 minutes or until cheese is bubbling.
12. May be refrigerated or frozen prior to cooking.
13. When ready to serve, return to room temperature before cooking.

frozen, butter, clove garlic, marjoram, cream, chicken, basil, flour, chicken stock, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018980 (may not work)