Chicken Florentine with Baby CmTots<br > __I<br > 2 whole medium chicken ~ Sprinkle chicken with salt and pepper. In a large skillet<br > breasts， skinned， boned， brown chicken in hot oil about 12 minutes or just till tender，<br > and halved lengthwise turning once. Remove from skillet， reserving drippings. For<br > Salt and pepper sauce， cook onion and garlic in reserved drippings till tender.<br > 2 tablespoons cooking oil Stir in cornstarch. Add milk all at once. Cook and stir till thick-<br > cup chopped onion ened and bubbly; cook and stir for 2 minutes more. Stir in<br > 2 cloves garlic， minced cheese till it melts. Remove from heat. Stir in wine.<br > 2 teaspoons cornstarch<br > 1~ cups milk ~ Rinse spinach in water. In a large saucepan cook spinach，<br > ~ of a 3-ounce package cream covered， in just the water that clings to the leaves. Reduce the<br > cheese， cut up heat when steam forms， then cook， covered， about 3 minutes or<br > 2 tablespoons dry white wine till spinach is tender. Drain well; squeeze out excess liquid.<br > 1 pound fresh spinach， Cook carrots in a small amount of boiling water for 2 to 3<br >i stems removed minutes or till crisp-tender; drain，<br > 8 ounces fresh baby carrots or<br > 4 medium carrots， bias- ~ Arrange cooked spinach in 4 individual casseroles. Place<br >: ~ sliced into 1-inch pieces chicken on spinach; pour sauce over the chicken. Add carrots.<br >ii. Seal， label， and freeze.<br > ~ To serve， bake 1 frozen casserole， loosely covered， in a 375~<br > " oven for 50 to 60 minutes or till heated through. Sprinkle with<br >~t paprika and garnish with small spinach leaves， if desired.<br > Makes 4 single-serving entr~es.<br >! i 12al~ew Chicken<br >~: : ~A cup soy sauce ~ For sauce， stir together soy sauce， sherry， tapioca， sugar， gin-<br >~- ，~ Cup dry sherry gerroot， pepper， and % cup water. Set aside. Preheat a wok or<br > I tablespoon quick-cooking large skillet over high heat; add oil. (Add more oil as necessary<br >i~ tapioca， ground (see tip， during cooking.) Stir-fry carrots， green pepper， and onion in hot<br > page 14) oil for 2 minutes. Remove from wok.<br >:~ ，i - I teaspoon sugar<br >~!: ~ teaspoon grated gingerroot ~ Add half of the chicken to the hot wok. Stir-fry for 2 minutes.<br > ~ teaspoon crushed red Remove from wok. Stir-fry remaining chicken for 2 minutes.<br > pepper Return all chicken to wok. Push chicken from center of wok.<br > 1 tablespoon cooking off Stir sauce: add to wok. Cook and stir till bubbly; cook and stir<br > 2 medium carrots， thinly bias for 2 minutes more， Remove from the heat. Stir in vegetables;<br > sliced cool. Spoon into 4 individual casseroles. Seal， label， and freeze.<br > 1 medium green pepper， cut<br > into aA-inch pieces ~ To serve， bake 1 frozen casserole， covered， in a 375~ oven for<br > I small onion， cut into wedges 35 to 40 minutes or till heated through. Or place one portion of<br > 2 whole medium chicken the frozen mixture in a small saucepan. Cover and cook over<br > breasts， skinned， boned， medium-low heat for 15 to 20 minutes or till heated through，<br > and cut into 1-inch pieces stirring occasionally. Sprinkle with cashews. Makes 4 single-<br > Cashews serving entrdes.<br > 13<br >