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1
Wipe chicken breasts with damp paper towel.
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2
With sharp knife, carefully remove skin and bones keeping meat in tack. Lightly coat chicken with flour on both sides.
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3
In 1/4 cup hot butter, in medium sized skillet over medium heat, saute chicken about 1 minute on both sides.
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4
Add chicken broth; simmer, covered, 10 minutes or until tender.
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5
Remove chicken and add 1/4 cup unsifted flour, salt, pepper and nutmeg; stir until smooth.
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6
Add milk and cream a little at a time, stirring after each addition. Return to heat.
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7
Over medium heat, return to boil, stirring constantly; reduce heat and simmer for three minutes, stirring. In small bowl, beat egg yolk with fork.
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8
Stir in about 3/4 cup hot sauce; mix well.
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9
Return egg yolk mixture along with 1/2 cup grated Parmesan and rest of sauce in saucepan, stirring constantly.
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10
Cook, stirring over low heat, just until thickened and cheese is melted; do not boil.
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11
To keep sauce hot, cover. Cook spinach as directed.
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12
Turn into sieve; drain well.
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13
Return to saucepan with one cup of cheese sauce; cover and keep hot.
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14
Layer spinach in bottom of 2-quart shallow baking dish.
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15
Arrange breasts in single layer on top of spinach.
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16
Cover with rest of sauce and sprinkle with rest of grated Swiss cheese.
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17
Broil 6-inches from heat or until lightly brown.
