Spinach Florentine

[Evan Van Dyke]

For anyone with a Spinach Florentine craving, I just whipped this up,
and it was quite excellent.

1) Get some chicken pieces. Bread and fry/bake (I cut up some split
breasts, did the flour/egg/flour process and baked). Alternatively,
pound some breasts flat, and bread and cook them as cutlets. A little
bit of crunch goes well with this dish, I find.

2) Sautee a bunch of spinach in butter, then add a good 2T of flour and
stir until a roux forms. Add milk, and stir until hot. Then add about
1c of shredded Pecorino Romano; the sauce will go from thin to thick and
cheesy in about 30 seconds.

Serve alongside rice and Kohlrabi/Broccoli/green beans/etc.

--Evan