Tuesday, April 20, 2010

Chicken Florentine


This recipe gets TWO THUMBS UP. I would literally have this meal several times a week if the sauce wasn't so rich. I would put on a good 3-5 pounds a week easy. I may try a low cal version of this recipe, but then that may not be as fun. We will see. This is one of those recipes that is super easy to make, and would convince anyone that you were a chef extraordinaire.

Of course I made a few [quite a few] changes to this recipe; for starters I used fresh Spinach instead of frozen, I wanted a bit more texture so I also added roughly chopped Portabello Mushrooms. I added some freshly grated Parmesan Reggiano as well for a slight kick, and to play off the earthy aftertaste from the mushrooms. I also added chicken stock which balanced out that taste that white wine tends to lend to certain dishes.

You can serve this over rice, eat as is, or serve on a bed of noodles

Chicken Florentine Recipe [Adapted From Giada De Laurentis Recipe]

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
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 
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Directions
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 8 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, mushrooms 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 and chicken stock. Increase the heat to medium-high and boil until the liquid is reduced by half, about 8 minutes. Add the cream as well as parmesan cheese, and boil until the sauce reduces by half, stirring often, about 7 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. Let sit for 4 minutes, then remove from heat. Remove chicken, set aside, and cover.

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.

18 comments:

  1. yum!
    whats the pasta thing??
    xxx

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  2. This looks delicious! I'm definitely trying this one I love pasta

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  3. Looks yummy. Not sure how much wine though, "1 dry wine"?

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  4. U kno, i was about to make tilapia tonight. So i came online to look for a nice recipe and Voila! I see something even better on ur page. Think i'll try this instead thanks.

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  5. This is dinner tonight! Thanks sis! A fellow curly introduced me to your Youtube channel and blog yesterday and I'm glad she did!

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  6. that looks fantastic! sigh...your meals get me every time!

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  7. That looks so good...like you could eat it right off the screen. My mouth is watering, you have done it again!!! Thanks for sharing.

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  8. You can cook your butt off!! I can't wait to try this.

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  9. @Anonymous Thank you! It's Chicken Florentine over noodles

    @Danyelle Thank you very much!

    @labelfreementality Thank you! It was delicious, let me know how it turned out for you!

    @SEWING STARDOM Thank you!

    @Shica HA! Thank you, I changed it to 1Cup of dry wine...LOL

    @Anonymous THANK YOU :-) Let me know how it turned out!!!

    @Afrikan Latina Thank you very much for the love! I appreciate it!

    @BeautyXchangeGirl Thank you!!

    @bonni Thank you :-) This is one you will have to make soon. It's pretty quick too.

    @Stella B. Thank you so much Stella!!

    @Shandy Land Thank you :-D Puuhhhlease try it!!

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  10. Looks good. Will def have to try.

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  11. OMG! Yesterday was my husband's birthday, and I was looking for something quick and different, and thought about this recipe! It turned out AWESOME!! I had a make a few adjustment, I didn't have any flour so I used House Autry chicken breader - and omitted seasoning the chicken; the one grocery store that I went to only had heavy whipping cream, so I used half that and half skim milk, I omitted the mushrooms - hubby doesn't like them, and I added a little bit more cheese. I served it over bowtie pasta and it was soooooo good! I had to work VERY hard not to overeat, and hubby love it!! Thanks soooo much for sharing!!!

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  12. @MS Princess YES!!!! Glad it was a hit!! I have to work hard not to devour it as well [but I always lose the battle] LOL

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  13. have you found any substitutes to make this more healthy?

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  14. sounds really good but also soo unhealthy for you haha

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