Chicken Florentine with Smoked Salmon


  • 6 (4oz) chicken breasts
  • 10oz spinach, chopped
  • 6 oz Havarti cheese
  • 6 oz smoked salmon
  • 2 tbs butter, melted
  • 2 cups Veloute sauce
This recipe offers a twist on the classic chicken Florentine. It adds smoked salmon with a creamy Veloute sauce.
  • Pound the chicken breasts flat with a meat mallet.
  • Chop the spinach fine
  • Place 1 and 1/2 oz of spinach, 1 oz cheese and 1 oz salmon on each breast.
  • Roll chicken and secure with toothpicks.
  • Brush with melted butter and place on a foil covered baking sheet.
  • Bake for 20 minutes in a preheated 350 degree oven.
  • Place each breast on serving dishes and pour the Veloute’ sauce over.
Veloute’ Sauce:
  • 3 tbs butter
  • 3 tbs flour
  • 2 cups chicken stock
  • In a sauce pan, melt the butter, add the flour and stir, cooking for 2 minutes over low heat.
  • Add the chicken stock and stir.
  • Simmer for 30 minutes or until sauce has thickened.

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