Sufra Dayma: Chicken Florentine By Moushira Abdel-Malek 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.
