Chicken Florentine - Recipe

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CHICKEN FLORENTINE
1/2 c. chopped onion 1 clove garlic, minced 1 tbsp. butter 2 tbsp. cornstarch 1 (13 3/4 oz.) can College Inn chicken broth 1/4 tsp. dried basil leaves 1/2 c. shredded Mozzarella cheese (2 oz.) 1 1/2 c. cooked chicken, cut in strips 4 oz. chopped fresh spinach 1 c. halved cherry tomatoes Hot cooked pasta In large skillet, over medium heat, cook onion and garlic in butter until tender, about 5 minutes. Stir in cornstarch, mix in broth and basil. Cook and stir until mixture boils and thickens; stir in cheese until melted. Add chicken, spinach, and tomatoes; cover and cook 1 minute or until heated through. Serve over hot cooked pasta if desired. Makes 4 servings.

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Chicken Florentine

· Sep 29 · #5760

Marcelle says:

I have been making this recipe for more than 20 years. I still have the original from the back of a can of College Inn broth but this year I had problems. No matter what brand of mozzarella I use it will not melt and I have these coagluated clumps of cheese. Is anyone else running into this issue? I've tossed dinner in the trash three times in the past 8 months.

· Apr 10 · #187656

Diane (North Carolina) replies:

Hi! Is this the exact recipe from the can... with tomatoes in it? I've been searching for it for years but it's not on the College Inn website! I don't remember the tomatoes but maybe I omitted them!

· Nov 22 · #189045

Marie Bresnahan (Pennsylvania) replies:

Try buying mozzarella (unshredded). Shred it yourself. Packaged shredded cheese is coated with something and doesn't melt correctly.

· Nov 23 · #84956

Cookingmama (Kansas) says:

I use parmesan instead of mozzarella.

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