MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Florentine
Categories: Poultry, Cheese, Wine, Herbs, Greens
Yield: 4 Servings
1/4 c A-P flour
1/4 c Parmesan; grated,
- more for serving
Salt & black pepper
4 Thin-cut chicken breasts
- (1 lb); boned, skinned
1 tb Olive oil
4 tb Butter
1 md Shallot; minced
2 cl Garlic; minced
1/2 c Dry white wine
1/2 c Chicken broth
1 ts Dried basil
1 ts Dried oregano
1/2 c Heavy cream
2 oz Cream cheese;
- room temperature
2 c Baby spinach (3 oz);
- packed
On a plate, mix together the flour, Parmesan and 1 ts salt and
pepper. Dredge each chicken breast in the mixture, evenly coating
on both sides.
Heat a large pan over medium. Add olive oil and 2 tb butter to the
pan and melt to combine. Add the chicken and cook until golden
brown (but not cooked through), about 4 minutes on each side.
Remove chicken from pan and set aside.
Add remaining 2 tb butter to the pan and let it melt. Add shallot,
garlic, and a pinch of salt, and cook, stirring until the shallot
is softened and the garlic is aromatic, about 2 minutes.
Add wine, broth, basil and oregano, and stir, scraping the browned
bits from the bottom of the pan, until the liquid has reduced by
about half, 3 to 4 minutes. Add the heavy cream and cream cheese
and stir, allowing the cream cheese to soften and melt, until a
thick sauce forms, about 6 minutes. Add baby spinach and stir until
it is folded into the cream sauce and the spinach is beginning to
wilt, about 1 minute.
Return the chicken breasts to the pan and simmer until the chicken
is cooked through, 4 to 5 minutes. Remove from heat and serve
immediately with freshly grated Parmesan on top.
Recipe by Dan Pelosi
Recipe FROM:
https://cooking.nytimes.com
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