Florentine Chicken
Makes 8 Servings
2 tablespoons Chef Paul Prudhomme's Poultry Magic
1 teaspoon dried mustard
1/2 teaspoon ground sage
1/2 teaspoon ground nutmeg
8 chicken breast halves
1/2 cup all purpose flour
3 eggs
1/4 cup plus 3 tablespoons half and half, in all
3/4 cup bread crumbs
1/2 cup grated parmesan cheese, in all
1/2 cup plus 1 or 2 tablespoons unsalted butter, in all
1 and 1/2 pounds fresh or frozen (thaw if frozen) spinach,
...rinsed, drained and towel dried
Make a seasoning mix by combining the Poultry Magic with the mustard, sage and nutmeg. You should have 8 teaspoons in all.
Place the chicken breasts on a flat surface and pound a few times with the flat side of a cleaver or a heavy knife. Sprinkle the breasts with 4 teaspoons of the seasoning mix, distributing evenly on both sides and patting it in with your hands.
In a shallow bowl, combine the flour with 1 teaspoon seasoning mix.
In another bowl, combine the eggs with 3 tablespoons half and half and 1/2 teaspoon seasoning mix. Beat thoroughly with a fork.
In a third bowl, combine the bread crumbs with 1 teaspoon seasoning mix and 1/4 cup paremesan cheese.
Preheat a large heavy skillet over high heat, and while it's heating, dredge the chicken in the seasoned flour, dip in the egg mixture and then dredge in the breadcrumb mixture, shaking off the excess.
Add the remaining 1/4 cup half and half to the remaining egg mixture, beat briefly with a fork and set aside.
When the skillet is hot, add 1/4 cup butter. Add the chicken right away, because the butter will begin to brown almost immediately and you don't want it to burn. Add the chicken breasts in one layer and brown on both sides, about 30 to 45 seconds each side. Remove the pieces as they brown
and add 1 or 2 tablespoons butter around the sides of the skillet, if needed. When all the chicken is brown and removed from skillet, add the remaining 1/4 cup butter to the pan, along with the remaining 1 and 1/2 teaspoons seasoning mix. When hot, add the spinach, and push down gently while
it heats for 1 minute. Pour the remaining egg mixture over the spinach and stir well. Sprinkle with the remaining 1/4 cup paremesan cheese. Place the chicken breasts on top, cover and turn heat down to medium-low. Cook 13 minutes and turn off heat. Serve immediately.
