Recipe: Chicken Florentine Soup

• Olive oil
• 2 6-ounce boneless, skinless chicken breasts
• 2 sticks butter or margarine
• 1 small onion, chopped
• 1/2 pound flour
• 2 quarts heavy cream
• 8-ounce can chicken broth
• Salt and pepper
• 8-ounce bag baby spinach, chopped

Saute chicken breasts in olive oil until done. Chop chicken into small pieces and set aside. Melt butter in a sauce pan, add onion and cook until soft. Add flour and stir until mixture turns a peanut butter color. Add cream, chicken broth and salt and pepper to taste. Bring to a light boil. Saute spinach in a little butter or oil to wilt. Season with salt and pepper. Combine everything. Simmer and serve.

-- Anthony Folino, Folino's Ristorante