2 (10 oz.) frozen spinach
3 whole chicken breasts, skinned, boned, halved
1 c. chicken broth
1/2 tsp. salt (optional)
1/4 c. butter
1/4 c. flour
1 c. light cream
1/2 c. grated Parmesan cheese
Dash of white pepper and ground nutmeg

Cook spinach according to package directions and drain well. Place chicken in saucepan with chicken broth and 1/2 cup water. Simmer 20 minutes or until meat is tender. Reserve broth.

In saucepan melt butter, blend in flour and pepper, stir in 1 cup of reserved broth and cream. Cook and stir until thick and bubbly. Remove from heat

Stir 1/2 cup of sauce in drained spinach along with half the cheese and nutmeg. Spread into 10x6x2 inch baking dish. Arrange chicken on top. Pour remaining sauce all over. Sprinkle with remaining cheese and nutmeg. Bake uncovered at 375 degrees about 25-30 minutes. Serves six. Enjoy!