"Florentine" is a recipe term that's used when spinach is an ingredient. The entree usually is served on a bed of cooked spinach, with a sauce spooned over the top. 1/8 tsp. pepper 3/4 c. chicken broth 1 tbsp. dry white wine 1 lb. spinach 1 tbsp. cold water 2 tsp. cornstarch 3 oz. Neufchatel cheese, cut up Lemon juice Paprika Lemon slices (optional)

Skin and bone chicken breast halves. Place chicken breasts in a skillet; sprinkle with pepper. Combine chicken broth and white wine; add to skillet. Bring to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until chicken is tender.

Meanwhile, rinse the spinach in cool water. In a saucepan cook spinach, covered, in just the water that clings to the spinach leaves. Reduce heat when steam forms. Continue cooking spinach for 3 to 5 minutes after steam forms, turning frequently with a fork. Set spinach aside.

Remove chicken breasts from skillet with a slotted spoon, reserving the broth mixture. Keep chicken warm.

To make sauce, combine the 1 tbsp. water and cornstarch; stir into broth mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add cut up Neufchatel cheese, stirring until cheese is melted.

Arrange cooked spinach on a serving platter; sprinkle with lemon juice. Place chicken breasts atop spinach; pour sauce over all. Sprinkle with paprika. Garnish with lemon slices, if desired. Makes 4 servings.