Chicken Florentine Style
By
Michelle Sebastian
@dc2london
1
Need: 2 large heavy skillets
This dish is easy to make, but really impressive looking to serve and everyone seems to love it! I like to serve it with mashed potatoes or "sticky" rice with some of the sauce poured over the potatoes/rice. The flavour of the sauce is wonderful and is never exactly the same twice because I never completely follow the recipe, but add ingredients to "smell"!
This dish is easy to make, but really impressive looking to serve and everyone seems to love it! I like to serve it with mashed potatoes or "sticky" rice with some of the sauce poured over the potatoes/rice. The flavour of the sauce is wonderful and is never exactly the same twice because I never completely follow the recipe, but add ingredients to "smell"!
Ingredients
-
·salt and pepper to taste
-
·flour for dredging
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4boneless/skinless chicken breasts
-
6 Tbspbutter, unsalted
-
2 Tbspshallots
-
1 Tbspgarlic, chopped
-
1 1/2 cdry white wine
-
1 cwhipping cream
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1 Tbspchopped fresh Italian parsley
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2 largepackages of fresh spinach
How to Make Chicken Florentine Style
- CHICKEN: sprinkle the chicken with salt and pepper
- dredge the chicken in the flour to coat lightly; shake off any excess flour
- melt 2 tablespoons of butter in a heavy large skillet over medium heat
- add the chicken and cook until brown, about 5 minutes per side
- transfer the chicken to a plate and tent with foil to keep it warm
- melt 2 tablespoons of butter in the same skillet over medium heat
- add the shallots and garlic and saute until the shallots are translucent (stir to scrape up browned bits on the bottom of the skillet), about 1 minute
- add the wine
- increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes
- add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes
- stir in the parsley
- season the sauce, to taste, with salt and pepper
- return the chicken (and any juices) to the sauce, simmer a moment, and turn the chicken to coat in the sauce
- SPINACH: melt the remaining 2 tablespoons of butter in another large skillet over medium heat
- add the spinach, and a dash of salt, and saute until "limp"
- season the spinach, to taste, with salt and pepper
- arrange the spinach over a platter
- place the chicken atop the spinach
- pour the sauce over and serve
