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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - August 13, 2010


Chicken Florentine

Serves: 4


  Download this recipe.

1 (10-ounce) box spinach, thawed
4 tablespoons butter
1 large onion, cut into rings
3/4 cup mushrooms, sliced
1/3 cup dry white wine
1 tablespoon soy flour
1 cup sour cream
1/8 teaspoon garlic powder
3/4 cup grated cheddar cheese
2 boneless skinless chicken breast halves


1. Heat and chop spinach.

2. Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole.

3. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate.

4. Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350° F for 20 to 30 minutes.




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