Chicken pancakes Florentine
Thursday - May 23, 2019 2:06 pm , Category : RECIPES
500 g (1 lb) spinach leaves, coarsely chopped
30 g (1 oz) butter
Pinch of grated nutmeg
125 g (4 oz) Gruyere cheese, grated
60 g (2 oz) butter
375 g (12 oz) chestnut mushrooms, quartered
45 g (1 ½ oz) plain flour
300 ml (1/2 pint) chicken stock
375 g (12 oz) boneless and skinless cooked chicken, cut into bite-sized pieces
1 tbsp chopped fresh tarragon
Salt and black pepper
Make the filling: melt the butter in a heavy pan, add the mushrooms, and cook, stirring often, for 2-3 minutes.
Add the flour, and cook, stirring, for 1 minute. Remove the pan from the heat, and gradually blend in the stock. Bring to a boil, stirring, and simmer for 2-3 minutes. Add the chicken and tarragon, and season with salt and pepper.
Rinse the spinach and put into a saucepan with only the water that clings to the leaves. Cook for 2 minutes or until tender. Drain well, squeezing to extract any excess water, then stirs in the butter and nutmeg. Spoon into a shallow ovenproof dish.
Divide the chicken and mushroom mixture among the eight pancakes. Roll up the pancakes, and place them in a single layer on top of the spinach.
Sprinkle with the cheese, and bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for about 25 minutes until golden. Serve hot.