Chicken Florentine recipe
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The day on which I develop lactosa intolerances is the day when the world ends for me. Fortunately, I can still treat myself to all the dairy I want and the food of this sling Creme -Hühnchen -Florentines is at the top of my list. Ready to eat in a little more than 30 minutes, this is an effortlessly calming meal that you cannot mess.
Cooking the sauce for this recipe is a child’s play. I love garlic and measure the amount for recipes with my heart. This dish has the perfect amount of garlic and shallots that infused the sauce with a wonderfully fragrant taste, especially since they simmer in the remaining chicken juices. If you have a favorite dried Italian herbal mixture Some of them can sprinkle something while the garlic cooks.
In order to compensate for the rich, gnoarting creaminess, the sauce gives the sauce a subtle sweetness and acidity, but if you do not keep the wine nearby, you can replace chicken broth. A touch of Dijon mustard and a shower of Parmigiano-Reggiano give everything an additional layer of depth, complexity and umami.
Serve this with your favorite bread to approach every piece of this delicious cream sauce. You can also make this a hearty meal by incorporating your favorite pasta such as Fettuccine or Penne.
Recipe tips
- Only brown one side– I think it is not necessary to tan the second side of the chicken, as it is still embedded in the sauce. Sealing in these juices is sufficient to avoid cooking the chicken.
- Use bone-in breasts or thighs or bones without thighs without bones– Boneless thighs are a simple 1: 1 exchange. After browning, transfer it to a 350-F oven on a baking sheet and let it cook until it reaches an internal temperature of 145 f as you prepare the sauce. You may have to prepare the sauce step by step to prevent it from being reduced too much. For example, remove it from the stove as soon as the wine is reduced. Shortly before adding the chicken back the pan to heat the pan and continue with mustard/cream steps. As soon as the chicken 145 f is reached, transfer it to the sauce to cook the last 5 minutes.
Cooking mode
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1/4 cup All -purpose flour
1 1/2 teaspoon fine Saltdivided
1 1/2 teaspoon ground black pepperdivided
2 large Boneless, skinless chicken breast (approx. 1 pound 6 ounces in total)
3 tablespoon olive oil
2 tablespoon unsalted butter
2 medium Shallots, finely chopped (to 1/2 cup)))
5 Carnate Garlicfinely chopped
1 cup dry White wine
2 teaspoon Dijon mustard
3/4 cup Whipped cream
3 Cup slightly packed Baby spinach
Parmigiano-Reggiano cheeseto the grid
1 tablespoon fine Chopped parsley, optional
Collect the ingredients.
The spruce eats / Diana Chistruga
Mix 1/4 cup of all -purpose flourPresent 1 teaspoon of fine saltAnd 1 teaspoon of ground black pepper In a flat bowl.
The spruce eats / Diana Chistruga
Location 2 large boneless, skinless chicken breast (approx. 1 pound 6 ounces in total) Cut out of chicken chicken chicken on a clean cutting board and with a sharp knife horizontally through the side of the chicken using a gentle saw movement into two same (1/2-inch thickness).
The spruce eats / Diana Chistruga
Place every schnitzel in the flour mixture and turn a few times to coat it well. Shake excess flour.
The spruce eats / Diana Chistruga
heat 3 tablespoons of olive oil In a large, high -sided pan at medium to high heat. Add the chicken to the oil (if necessary in batches to avoid overcrowding the pan). Cook until golden brown on the first page for 2 to 3 minutes until golden brown.
The spruce eats / Diana Chistruga
Turn the chicken chicken and cook until the chicken easily releases from the pan (browning is not important), about 1 minute. Transfer the chicken to a large plate and put it aside as you prepare the sauce (the chicken is not cooked through). Don’t wipe the pan clean.
The spruce eats / Diana Chistruga
Add 2 tablespoons of unsalted butter And 2 medium shallots, finely chopped (approx. 1/2 cup) In the pan and cook medium -sized, scratch all tanned pieces from the underside of the pan and frequently stir until the shallot is soft for 1 to 2 minutes.
The spruce eats / Diana Chistruga
Add 5 garlic with medium cloves, finely chopped And cook until golden brown and fragrant with constant stirring.
The spruce eats / Diana Chistruga
Add 1 cup of dry white wine And bring to a boil for the medium high cooking. Cooking, stirring occasionally and scrap off all tanned pieces until almost completely reduced, but the pan is still cheeky, about 4 minutes.
The spruce eats / Diana Chistruga
Add 2 teaspoons Dijon mustardThe remaining 1/2 teaspoon of fine saltThe remaining 1/2 teaspoon of ground black pepperAnd 3/4 cup of heavy cream And stir to combine. Let simmer again over medium heat. Cook for about 2 minutes until they are thickened slightly.
The spruce eats / Diana Chistruga
Add 3 cups of slightly packed baby spinach And stir for up to 20 minutes.
The spruce eats / Diana Chistruga
Add the chicken together with juices from the plate back into the pan and continue to cook over medium heat until the sauce has thickened a little more and an immediate thermometer is inserted into the thickest part of the chicken register 160 f, about 3 minutes.
The spruce eats / Diana Chistruga
Grate with a microplan or rasp tire To taste parmigiano-reggiano cheese Right above the chicken. Sprinkle 1 tablespoon of finely chopped parsley if usedand serve immediately.
The spruce eats / Diana Chistruga
This recipe was developed by Marianne Williams
How to store
Cool remains in an airtight container for up to 4 days. Heat carefully in the sauce and add a little water or chicken broth as needed (the sauce is thickened in the fridge).
Do you feel adventurous? Try this:
- Try another herb – If you want to exchange the parsley in Ettragon. Tarragon is my preferred herb here! It has this anise-y sweetness that works wonderfully with chicken and cream sauces.
- Use chicken broth – You could leave out the wine and use chicken broth, but I love the complexity that the wine brings. At the end, add a press lemon for the brightness.
