Recipe of Chicken Florentine

July 8th, 2011 by admin 103 comments »

Italian dishes are very easy to make with very less number of ingredients but full of nutrition and taste. There are different Italian cousins which were previous can only made in Italy or its surroundings, but now even all the Italian food is available in all parts of the world with same taste and nutritional value. Chicken Florentine is one of the Italian foods which are very easy to make but it’s full of nutrition and taste. It takes only 30 minutes to make this dish but it can impress your guest or even your family, because it tastes awesome. The best thing of Chicken Florentine is, it is for the whole family, every person in the family would definitely like this dish because of the ingredients use in this dish. There are very less number of ingredients been using in this dish which could be easily available in the market and are much affordable. The ingredients of Chicken Florentine are:

  1. 4             boneless skinless chicken breasts
  2. 6             tablespoons Cajun seasoning
  3. 1              (10 ounces) package chopped spinach (thawed and drained)
  4. 2              tablespoons butter or margarine
  5. 2              tablespoons flour
  6. 2              cups milk
  7. ¼            cup Parmesan cheese
  8. ½            teaspoon garlic powder
  9. Upon taste salt and pepper
  10. 1              package noodles
  11. 4             tablespoons olive oil

All the above mentioned ingredients could be easily available in the market and most of them are the part of our house grocery all the time.  As the ingredients of Chicken Florentine are easy, same will be the recipe of the dish. The direction on which you have to make Chicken Florentine is:

First thing you need to do is to sprinkle the chicken with salt and pepper, dredge the chicken in the flour to coat lightly, you have to shake off any excess flour, so that it will not create any problem in further recipe making. Now 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.

Now the second part of the recipe, here you melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic shakes the pan for 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. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and sauté until heated through. 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. More here.