Chicken Florentine Soup

From home cooking mag july/august 2005.

In a heavy bottomed , 3 quart saucepan over medium heat , melt butter.

Add onions and cook until onions are tender , 7 to 10 minutes.

Add garlic and cook 1 minute more.

Stir in flour , cayenne pepper , salt and black pepper.

Cook 1 to 2 minutes.

Slowly whisk chicken stock into butter / flour mixture.

Bring to a boil and cook several minutes until thickened.

Add chicken.

Remove from heat and stir in spinach and heavy cream.

Serve immediately.

butter, onion, garlic, flour, cayenne pepper, salt, fresh ground black pepper, chicken stock, cooked chicken breasts, spinach, heavy cream