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Chicken Florentine
"Bjørn Steensrud" > wrote in message news  > On Sun, 24 Oct 2010 10:14:43 +0200, Bjørn Steensrud wrote: > >> On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote: >> >>> 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 >> >> I made sunday's dinner on saturday and put it in the fridge, covered >> with plastic film. The recipe was for 6-8 people, so I had to improvise >> to get it down to a dinner for two. >> Basically, parboiled fresh spinach - reserved some raw leaves for my >> lunch salad - sauce made from condensed mushroom soup (chanderelles, the >> very best mushroom there is, IMO), sour cream, mayonnaise, grated >> cheese, a little lemon juice and spices. There was a special on cut-up >> chicken in the store, so I nuked that and mixed with spinach and sauce. >> Had no breadcrumbs, so I crushed a couple of hard biscuits, mixed with >> parmesan, for the topping. Before topping it did not look particularly >> appetizing, but I think after baking with the topping it might be a >> success. Followup coming this afternoon :-) > > Followup: > Well, chanterelle doesn't seem to go well with chicken, so next time I > will just use a condensed cream of chicken soup - and skip the white > wine[0] > > Other than that, it was quite tasty, and I'll certainly make it again. > > > [0]("Wine" actually, it was half a cup from a bottle found in the darkest > corner of the basement, dandelion wine from 1977 (!). Very dry, not > especially good to drink, but I have used it for cooking earlier. Back in > 1980 it was a very good wine.) Okay. Thanks! |
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