In article >,
"Julie Bove" > wrote:

> > I can't imagine a chicken florentine recipe with mushroom soup, mayo, or
> > cheese. Florentine just means that it's served with spinach. So you
> > would just prepare chicken breast however you want (broiled, lightly
> > breaded, whatever), and serve it on sauteed spinach. I suppose you could
> > make creamed spinach, but sauteed in olive oil with garlic is what I
> > would do.
>
> This was done up as a casserole. Pretty much all of the recipes I saw
> called for this. I did see one that had some sort of pasta in it. I
> thought I might make that, making a cream sauce and adding mushrooms to it.
> I think I would want to use fresh spinach, but the recipes I saw for that
> called for having it cooked first. Perhaps because it gives off liquid.

Whenever I see "cream of mushroom soup" I translate that to "cream sauce
with mushrooms." I made a yummy sour cream and mushroom sauce for
stuffed peppers last weekend using only fat/oil, mushrooms, sour cream,
and seasoning. One can use yoghurt instead if one wants.

I like to lightly saute fresh spinach. Well, actually, it's stir fry,
but that's roughly equivalent. It makes a nice green pillow for
something on top (like chicken and mushrooms sauce) or as a veggie on
its own. I don't eschew frozen spinach, though. It's a real food and
saves me a step when I'm in a hurry.

PP