Chicken Florentine recipe

Chicken Florentine historically traces its root to Florence born Catherine and her famous French cookbooks. The dish was called Florentine not because of Spinach but of the white sauce used in making the dish. This dish is available in almost all American restaurants than in restaurants in Italy. This dish demands ten minutes of preparation time and twenty minutes of cooking time and could yield to four servings. This is an easy to make dish and its magical taste is capable of attracting everybody.

Ingredients required

  • 4 skinless, boneless chicken breasts
  • all purpose flour, for dredging
  • Unsalted butter, 6 tablespoons (3/4 stick)
  • 1 cup whipping cream
  • 2 tablespoons shallots, sliced
  • 1 tablespoon chopped garlic
  • Italian parsley chopped 1 tablespoon
  • 2 (10-ounce) packages of frozen cut leaf spinach
  • 1 1/2 cups dry white wine
  • Salt and freshly ground black pepper

    Preparation method

    Season the chicken by sprinkling with pepper and salt. Stir in the chicken in the flour and coat lightly with the flour. In a heavy large skillet, melt two tablespoons of butter over medium heat. Toss in the chicken and cook for about five minutes preside until the color changes to brown. Remove the chicken to a plate and cover with a foil to retain the warmth.

    Use the same skillet, over medium heat, to melt two tablespoons of butter. Shallots and garlic are to be added and sauteed for about a minute until the shallots become translucent. Add the wine and increase the heat to medium high and let it boil for three minutes till the liquid is reduced to half and become semi solid. Add the cream; stir it often to boil for about three minutes to make the liquid reduces by half. Now, add and mix, parsley. After seasoning the sauce to taste with pepper and salt, add the chicken and the juices to the sauce. Stir and mix the chicken well with the sauce so that the sauce is well coated on the chicken.

    In the meantime, in a large skillet, melt two tablespoons of butter. Add and saute spinach. Season the spinach with pepper and salt. Decorate a platter with spinach and place atop the chicken and pour the sauce. The much-awaited Chicken Florentine is ready to serve. You will feel happy with the appreciation you receive for cooking this dish and that is the magic of this recipe.

    General Tips

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