Florentine on a Bed of Spinach – Gratinated Chicken Breast

A great spinach recipe for any taste:

Season chicken breast fillets with salt. Pepper and fry in a frying pan in hot oil. Chop shallots, add, deglaze with white wine and chicken soup. Rinse, clean and chop the parsley and add. Let the meat cook in the clear soup for about 15-20 minutes, put aside. In the meantime, select and rinse spinach. Cook in salted water in portions until tender, drain. Season spinach with salt, pepper and freshly grated nutmeg, add pine nuts and spring onions cut into fine rings.

Remove chicken breasts from clear soup. In a saucepan, melt butter and stir in flour, sauté briefly and pour in chicken soup while stirring throughout, bring to a boil. Add whipping cream. Mix egg yolks and gradually stir in a few tbsp of the sauce, heartily whisk egg yolk mixture into sauce.

Place spinach in a greased ovenproof dish, place meat on top, pour sauce over and sprinkle with Parmesan cheese.

Bake in a heated oven at 220 degrees for about 10 minutes.

Serve with hash browns.

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