Sunday, February 27, 2011

Chicken Florentine

Saturday morning. Justin came into the kitchen and saw that I had chicken nigiri going on with a slab of chicken breast resting on a giant mound of spinach (as the original recipe instructed).  Luckily, he was around to catch me and demonstrated how to slice a pocket, length-wise, into the chicken and stuff it with spinach. (Justin refers to this slicing method as "chicken-pita.") This recipe is like spinach dip wrapped in protein. Delicious!


1/2 cup onions, finely chopped
1 clove garlic
2 tbsp butter
1 pkg (10 oz) 5 oz frozen chopped spinach, thawed and drained very good. Squeeze.
1/2 cup (about 2 oz) Swiss cheese, shredded
2 chicken breast halves, skinned and boned
1/2 tsp dried, Italian seasoning (1/2 tbsp, if fresh herbs)
1 tbsp oil olive

The Sauce
1 1/3 cup fresh mushrooms, sliced (optional)
1/2 tspn flour
1/2 cup chicken broth
1/2 cup white wine
1/2 cup whipping cream
1/2 tsp lemon juice
Dash of pepper

Preheat 350°.

Sauté onions and garlic in 1 tablespoon butter. Remove from heat. Add spinach and then add cheese. Divide spinach mixture in half.

Slice chicken to create a pocket in each half. Fill with spinach mixture.

Place lightly in 10x6x2 baking dish.

Mix Italian seasoning with 1 tablespoon of olive oil.  Coat chicken with Italian seasoning and oil.

Cover. Bake for 40 minutes.

For the sauce, sauté mushrooms in 1 tablespoon butter. Add remaining ingredients (flour, chicken broth, white wine, whipping cream, lemon juice). Bring to boil. Cook for 7 minutes, stirring constantly. Spoon sauce over chicken after they are cooked. Add pepper on top.

1 comment:

  1. Maybe a tutorial of sorts on how to slice the pocket could be useful? A sketch perhaps?