Italian dishes are very easy to make with extraordinarily less number of ingredients but full of nutrition and taste. There are several Italian cousins which were prior can only made in Italy or its surroundings, but now even all of the Italian food is available in all parts of the world with same taste and calorific value. Chicken Florentine is one of the Italian foods which are really easy to make but it's full of nourishment and taste. It takes only 30 minutes to make this dish however it can impress your guest or even your family, as it tastes overwhelming. The best thing of Chicken Florentine is, it is for the whole family, each person in the family would definitely like this dish thanks to the ingredients use in this dish. There are very less number of ingredients been using in this dish which could be generally available in the market and are much affordable. The ingredients of Chicken Florentine are:
4 boneless skinless chicken fillets
6 large spoons Cajun seasoning
1 (10 oz) package chopped spinach (thawed and drained)
2 tablespoons butter or marg
2 big spoons flour
2 cups milk
cup Parmesan cheese
little spoon garlic powder
1 package noodles
4 tablespoons olive oil
Upon taste pepper and salt
All of the above mentioned ingredients could be typically available in the market and most of them are the part of our place grocery all of the time. As the ingredients of Chicken Florentine are simple, same will be the recipe of the dish. The direction on which you have got to make Chicken Florentine is:
First thing you have to do is to speckle the chicken with pepper and salt, dredge the chicken in the flour to coat gently, you have to shrug off any extra flour, in order that it won't 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 till 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 pan over gentle 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 decreases by half, stirring often , about 3 minutes. Stir in the parsley. Season the sauce, to sample, with pepper and salt. Add the chicken and any accumulated juices to the sauce, and turn the chicken to cover in the sauce. In the meantime, melt the leftover 2 large spoons of butter in another large pan over medium heat. Add the spinach and saut till heated thru. Season the spinach, to taste, with pepper and salt. Prepare the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
4 boneless skinless chicken fillets
6 large spoons Cajun seasoning
1 (10 oz) package chopped spinach (thawed and drained)
2 tablespoons butter or marg
2 big spoons flour
2 cups milk
cup Parmesan cheese
little spoon garlic powder
1 package noodles
4 tablespoons olive oil
Upon taste pepper and salt
All of the above mentioned ingredients could be typically available in the market and most of them are the part of our place grocery all of the time. As the ingredients of Chicken Florentine are simple, same will be the recipe of the dish. The direction on which you have got to make Chicken Florentine is:
First thing you have to do is to speckle the chicken with pepper and salt, dredge the chicken in the flour to coat gently, you have to shrug off any extra flour, in order that it won't 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 till 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 pan over gentle 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 decreases by half, stirring often , about 3 minutes. Stir in the parsley. Season the sauce, to sample, with pepper and salt. Add the chicken and any accumulated juices to the sauce, and turn the chicken to cover in the sauce. In the meantime, melt the leftover 2 large spoons of butter in another large pan over medium heat. Add the spinach and saut till heated thru. Season the spinach, to taste, with pepper and salt. Prepare the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
About the Author:
Christine Liz loved cooking much and she really liked to share the food recipe of chicken florentine. There are plenty of helpful info about recipe of chicken florentine in her web site. Please do look at it.
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