Chicken Florentine Style
I made this last night and it was extremely delicious, if I do say so myself.
4 boneless, skinless chicken breasts
salt and freshly ground black pepper
All-purpose flour, enough to dredge
6 tablespoons butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups white wine
1 cup whipping cream
2 10-ounces frozen chopped spinach, thawed and drained
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. 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, stirring to scrape up any 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. 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 saute 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.
From Everyday Italian
4 boneless, skinless chicken breasts
salt and freshly ground black pepper
All-purpose flour, enough to dredge
6 tablespoons butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups white wine
1 cup whipping cream
2 10-ounces frozen chopped spinach, thawed and drained
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. 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, stirring to scrape up any 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. 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 saute 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.
From Everyday Italian
I love spinach, so anything "florentine" makes me salivate like some kind of Pavlovian dog. Sounds delicious!
I have to post soon...
Posted by
Rusty |
8/11/2006 12:56 PM
This was so awesome.
Posted by
Jenny G |
8/13/2006 1:39 PM