Chicken Florentine Style

  • 02 Mar - 08 Mar, 2024
  • Mag The Weekly
  • Cookery

Ingredients:
· 500g chicken breasts
· Flour for dredging, optional
· Salt, pepper and red pepper flakes to taste
· 1tbsp olive oil
· 2tbsp butter, divided
· ½ small onion, finely diced
· 170g sliced mushrooms
· 3 cloves garlic, finely minced
· ½ tsp dried Italian seasoning (or oregano)
· ¾ cup chicken broth
· ¾ cup cream or half and half
· ½ cup parmesan cheese
· 2 cups baby spinach leaves, loosely packed

Method:
For quicker, more even cooking, slightly flatten breasts with a kitche mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper. Dust with flour. Heat a skillet over high heat. When pan is hot, add oil and a tablespoon of butter. When oil is hot, put chicken breasts in pan and cook until golden-brown on both sides and cooked through. Remove chicken from pan.
Add remaining butter to the pan. Add onions and cook for a minute. Add the mushrooms and sauté until soft and any released liquid has evaporated. Add the garlic and sauté for 30 seconds. Add the broth, cream and Italian seasoning, and bring to a simmer. Simmer on medium-low heat for three to four minutes until it has reduced slightly. Stir in the parmesan until melted. Add salt and pepper to taste. Turn off the heat and stir in the baby spinach. Return the chicken to the pan and serve.

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