Chicken Florentine

* 2 packages (10 ounces each) frozen chopped spinach
* 1/4 cup butter
* 1 clove garlic, crushed and minced
* dash dried basil
* dash ground thyme
* 1/4 cup all-purpose flour
* 1/3 cup half-and-half or whipping cream
* 5 cups cooked chicken, sliced
* 3/4 cup half-and-half or whipping cream
* 3/4 cup chicken broth
* salt and pepper
* 6 thin slices ham
* 1 cup grated Parmesan cheese

PREPARATION:
Cook spinach according to package instructions, drain well. In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Cook over medium low heat, stirring constantly, for about 5 minutes.

Add 1 tablespoon flour and blend well. Add 1/3 cup half-and-half and the spinach; simmer for 5 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices.

Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup half-and-half and 3/4 cup chicken broth; continue cooking and stirring until thickened. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Cover all with grated Parmesan cheese. Bake at 400° for 20 minutes, or until cheese is lightly browned.

Serves 6.

from http://southernfood.about.com/od/chickencasseroles/r/bl30108h.htm

Chicken Tagine with Lemon and Olives

I served this with Jasmine Rice & Kale with Mushroms. Ray gave it a 9.5 on a scale of ten.

Chicken Tagine with Lemon and Olives

A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven.

2 tablespoons fresh lemon juice
3 skinless, boneless chicken breast, cut into three pieces
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
2 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/4 cup pitted green olives, halved (about 12)
2 teaspoons grated lemon rind
1 (3-inch) cinnamon stick
2 tablespoons chopped fresh cilantro

Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.

Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.

Wine note: The fresh lemon and fruity olive oil lend this dish bright Mediterranean flavor, which calls for a high-acid white wine. However, the aromatic spices deserve a wine that's equally exotic. Try Moschofilero Boutari 2005 ($15), a widely available Greek wine that's made from the Moschofilero (mo-sko-feel-er-o) grape. It has a bold fragrance of citrus, melon, white flowers, and spice along with a nice balance of sweetness and grapefruit flavors. -Jeffery Lindenmuth