Sufra Dayma:

Chicken Florentine

By Moushira Abdel-Malek

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Serves 4

Ingredients:

4 chicken breast fillets (halves)

250 gms fresh spinach (stemmed)

2 tbsp fresh basil (chopped)

2 tbsp all-purpose flour

1 garlic clove (crushed)

1/4 cup grated Parmesan cheese

Salt + pepper + grated nutmeg

Butter + oil

Method:

Combine flour and seasoning. Mix well. Dredge chicken in flour mixture, shaking off excess. Heat butter and oil in a wide non-stick skillet. Add chicken. Cook turning once until cooked through. Remove skillet from heat. Cover to keep warm. Meanwhile, wash spinach leaves. In a cooking pan, combine spinach, basil and garlic. Cook over medium heat, covered, until spinach is wilted (approx. 2-3 minutes). Drain off any excess water. Toss spinach mixture with a fork. Arrange spinach mixture on a serving plate. Place chicken on top of spinach. Sprinkle with Parmesan. Serve immediately with pasta or mashed potatoes.