Kate's Cheap Tricks


Chicken Florentine



  1. Mix bread crumbs, cheese and pepper

  2. Dip chicken in egg, then into crumb mixture

  3. Arrange on a plate and refrigerate for 30 minutes

  4. Melt 1 Tblsp butter in frying pan, add chicken, brown both sides.

  5. Turn down heat, turn chicken again

  6. Add wine and cook for a few minutes then turn again.

  7. In a separate pan - sauté mushrooms in 1 Tblsp butter til limp, add sherry, cook for 5 more minutes.

  8. Defrost spinach in microwave. Don’t season (add butter once defrosted… if you like)

Make a nest of spinach on a plate, place cooked chicken in the middle.

Top with cooked mushrooms, pour butter/sherry sauce over all.

Sprinkle parmesan cheese and fresh ground pepper.