Chicken Comté Florentine
Prep time: 
Cook time: 
Total time: 
Serves: 4
While I love Comté, you can use any cheese you like, as long as it grates and melts well.
  • 4 skinless, boneless chicken breast halves (about 1¼ pounds)
  • Salt and freshly ground pepper to taste
  • 2 tablespoons butter
  • ¼ cup finely chopped shallots
  • 1 tablespoon flour
  • ¼ teaspoon sweet curry powder
  • 1 cup milk
  • ¾ cup shredded Comté, Swiss Gruyère, or Emmentaler cheese
  • 16 ounces fresh spinach, washed, drained and tough stems removed
  • 1 tablespoon olive oil
  1. Place chicken breasts, one at a time, between two sheets of plastic wrap and pound until ¼ inch thick. (Or slice chicken breasts in horizontally into two thin scallops, or butterfly if small.) Season both sides with salt and pepper.
  2. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add chicken and cook for 6 to 8 minutes, or until no longer pink inside, turning once. Transfer to a platter and cover with foil to keep warm.
  3. For sauce, in a small saucepan, cook and stir shallots in the remaining 1 tablespoon butter until tender but not brown. Add flour and curry powder; cook and stir briefly to form a paste. Slowly add milk, whisking with a wire whisk until combined. Bring to boiling; cook and stir until the mixture boils and thickens; cook and stir two minutes more. Stir in ½ cup of the cheese until melted. Remove from heat and set aside.
  4. Heat 1 tablespoon olive oil in a large skillet. Add spinach, cooking and turning just until wilted (you may need to do this in two batches). Do not overcook—a few remaining unwilted leaves is fine.
  5. Transfer spinach to a shallow flameproof baking dish. Top with the cooked chicken breasts. Top with sauce and sprinkle with remaining ¼ cup cheese.
  6. Broil for 4 to 6 minutes or until cheese and sauce bubble and begin to brown.
Recipe by Wini Moranville at