I made this recently, and it was a real hit. Delish. I actually doubled the sauce and served with pasta, and it made more than 6 servings. The next time I make it, I will probably add mushrooms. I'm also not sure that you really need to do the creamed spinach as a separate step; I think that the next time I make this, I will just double the sauce on top, put the spinach on the bottom by itself, and mix the basil and thyme in the sauce. It all ended up kind of mixing together anyway, and I think that would simplify it.


Chicken Florentine

Ingredients:
•2 packages (10 ounces each) frozen chopped spinach
•1/4 cup butter
•1 clove garlic, crushed and minced
•dash dried basil
•dash ground thyme
•1/4 cup all-purpose flour
•1/3 cup half-and-half or whipping cream
•5 cups cooked chicken, sliced or diced
•3/4 cup half-and-half or whipping cream
•3/4 cup chicken broth
•salt and pepper
•6 thin slices ham
•1 cup grated Parmesan cheese
Preparation:
Cook spinach according to package instructions, drain well. In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1 tablespoon flour and blend well. Add 1/3 cup half-and-half and the spinach; simmer for 5 minutes, stirring constantly.
Spoon the spinach mixture into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices. Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup half-and-half and 3/4 cup chicken broth; continue cooking and stirring until thickened. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Cover all with grated Parmesan cheese. Bake at 400° for 20 minutes, or until cheese is lightly browned.
Serves 6.