Chicken Florentine
Garlic – minced: ¾ tsp.
Onion – quartered & sliced: 8 oz.
Mushrooms – sliced: 20 oz.
Red Bell Pepper – sliced: 8 oz.
Butter: 6 oz.
Leaf Spinach: 5 lbs.
Chicken Breast – boneless, cooked: 5 lbs. (20-4 oz. portions)
Lasco Alfredo Sauce: 1 package – prepared
Parsley – chopped: As needed for garnish
In a preheated sauté pan, sauté garlic, onion, mushrooms and red pepper in butter. Add spinach. Cook until vegetables are tender. Drain thoroughly and keep warm. Portion 5 oz. of spinach mixture into individual au gratin dishes. Ladle 2 oz. of Alfredo Sauce over the spinach. Top with 4 oz. of chicken. Garnish with chopped parsley and serve. |