Chicken Florentine

• 1/2 lb (.2 kg) fresh spinach
• 4 tbsp (60 ml) butter
• 1 large onion, cut into rings
• 4 boneless chicken breasts
• 6 oz (168 grm). sliced mushrooms
• 1/3 cup (80 ml) dry white wine
• 1 cup (225 ml) sour cream
• 1/4 tsp (1 ml) garlic powder
• salt and pepper to taste
• 4 oz (112 grm). sharp cheddar cheese, shredded

1. In a large skillet, saute spinach and onions in 2 tbsp (30 ml) butter then place in buttered baking dish.
2. Cook chicken and mushrooms in remaining butter until chicken is browned on both sides and no longer pink in the center.
3. Place chicken on top of spinach.
4. Add wine to pan, then stir in flour.
5. Slowly add the sour cream and stir until hot and thickened.
6. Season sauce with garlic powder, salt and pepper.
7. Pour on top of chicken then sprinkle with shredded cheddar.
8. Bake uncovered at 350 degrees (175 C.) for 20 to 30 minutes.

fresh spinach, butter, onion, chicken breasts, mushrooms, white wine, sour cream, garlic, salt, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/0007BF (may not work)