Chicken Florentine
3/4 pound boned chicken breasts, cut into strips
1 small onion, chopped
2 tablespoons butter or margarine
1 garlic clove, minced
10 oz. package chopped spinach
1 cup chicken broth
1/2 cup water
1 cup instant rice
1/3 cup grated Parmesan cheese
Directions
In a large skillet, melt the butter over medium heat. Add the chicken and onion and cook, stirring frequently, until the chicken is lightly browned. Add in the garlic and cook another 30 seconds.
Add in the spinach, chicken broth and the water. Bring to a boil. Reduce heat. Simmer, uncovered, for 3 minutes.
Add in the rice and the cheese, stirring to blend. Cover. Remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.
Makes 3 servings.