Today's meal was Chicken Florentine.
I know that I've actually made this recipe before, however, I believe I accidentally deleted ALL of my recipes. So, I'm adding it again.
*Recipe adapted from Giada De Laurentis*
- 4 boneless skinless chicken breasts (I used the chicken tenderloins instead)
- Salt & pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter (3/4 stick)
- 2 tablespoons shallots, sliced (I used a little more for flavor)
- 4 tablespoons chopped portabello mushrooms
- 1/4 cup freshly grated Parmesan reggiano
- 1 tablespoon chopped garlic
- 1 cup dry white wine
- 1/2 cup chicken stock or broth
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10 oz) packages frozen cut - leaf spinach, thawed, drained (I used fresh spinach instead)
- 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 heave large skillet over medium heat. Add the chicken & cook until brown (about 8 min per side). Transfer the chicken to a plate & tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots, mushrooms & garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet (about 1 min).
- Add the wine & chicken stock. Increase the heat to medium-high & boil until the liquid is reduced by half, about 8 min. Add the cream as well as Parmesan cheese, and boil until the sauce reduces by half, stirring often, about 7 min. Stir in the parsley. Season the sauce, to taste, with salt & pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Let sit for 4 min, then remove from heat. Remove chicken, set aside and cover.
- Cook spinach accordingly. I steamed my spinach & added salt and pepper for taste. I served with Fettuccine. Talk about yummy!
If you try this recipe, let me know how you like it. This recipe is a favorite in my house.