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Chicken Breasts Florentine
Chicken Breasts Florentine
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Prep Time:
10 minutes
Total Time:
1 hour 5 minutes
Upgrade your chicken breast with Gold Medal® flour, cheesy goodness, and a hint of nutmeg for a delicious dinner in under an hour!
Ingredients:
  • 2 cups uncooked egg noodles (4 ounces)
  • 3 tablespoons butter or margarine
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 4 boneless, skinless chicken breast halves (1 1/4 pounds)
  • Additional ground nutmeg
Instructions:
  • Preheat oven to 375°F. Generously coat an 11x7x1 1/2-inch rectangular pan with cooking spray. Prepare noodles according to package instructions.
  • As the noodles cook, melt butter in a 2-quart saucepan over medium heat. Add flour and pepper and cook until smooth and bubbling, stirring constantly. Remove from heat and whisk in milk and broth. Bring to a boil, stirring constantly, then boil and stir for 1 minute before removing from heat.
  • In a bowl, combine spinach, noodles, half of the sauce, 1/4 cup of cheese, and 1/4 teaspoon nutmeg. Transfer mixture into a baking dish. Arrange chicken on top of spinach mixture. Drizzle remaining sauce over the chicken. Finish by sprinkling with the remaining 1/4 cup of cheese and a dash of nutmeg.
  • Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes, or until the top is light brown and the chicken juices run clear when the thickest pieces are cut.

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