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Chicken Florentine

ingredients

serves four
2 boned chicken breasts and two leg portions
1 packet fresh spinach
4 oz (110 g) Gruyere cheese or 4 oz (110 g) Gruyere and Parmesan mixed
salt and pepper

for poaching the chicken

1 1/4 cup (1/2 pint) 300 ml water
1 bay leaf
1 small onion, peeled
Good pinch Salt

for white sauce

1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp (1 oz) 25 g butter
1/3 cup (40 g) cornflour
Pinch Salt
Pinch nutmeg - optional

method

1. To poach the chicken, put the chicken pieces, water, bay leaf, onion and salt into a saucepan. Bring to the boil and immediately turn down the heat so it just simmers very gently for about 20 minutes.

2. In a separate, non-stick saucepan, whisk together the milk, butter and cornflour to make the white sauce. You can add a pinch of salt and, if you like, a little pinch of nutmeg.

3. Whisk the sauce every now again until it is thick, creamy and smooth.

4. Rinse the spinach and plunge it into boiling water for a couple of minutes.

5. Drain it thoroughly and chop with the back of a knife, more to get the water out than to cut it right through. Put the spinach in an ovenproof dish, and lay the poached chicken on top. Season generously, pour on the white sauce and sprinkle the grated cheese over the top.

6. Mix in some grated Parmesan with the Gruyere. Place the dish under a hot grill until the cheese is bubbling.

Serve so that each person gets green spinach, softly poached chicken and the creamy, cheesy sauce.

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