The word Florentine in a recipe usually means something served on top of a bed of sauteed spinach. The spinach can have a number of different vegetables, cheeses and creams in it, but something gets placed on top.
Well that is just a little to dull for me.
- 2 chicken breasts deboned, butterflied in half and pounded out to 1/4″
- 1/4 cup flour
- 1 egg beaten with 1/8 cup white wine
- 1 cup bread crumbs mixed with salt, pepper and 2 tbsp chopped fresh oregano
- 4 cups fresh spinach roughly chopped
- 2 cups mushrooms sliced very thin
- 2 tbsp minced garlic
- 2 tbsp butter
- 1/2 cup white wine
- 1/2 lb fresh mozzarella sliced thin
Heat olive oil in a large saute pan. Dredge chicken in flour then egg wash then bread crumbs and fry over medium heat until golden brown. Place chicken in a greased baking dish. Wipe out pan and melt butter. Add mushrooms and saute until browned. Add garlic and cook 1 minute then add wine. Bring to a boil and reduce by half, deglazing pan in the process. Add spinach and cook until wilted. It may have to be added in batches to fit. Pile spinach mixture over chicken and top with cheese. Bake at 365 degrees until cheese is melted, about 15 minutes. Serve hot.