Description
Discover how to make a delicious Chicken Florentine dish with our easy-to-follow recipe. Learn the secrets to a flavorful and satisfying meal today!
Ingredients
- 454 g fresh baby spinach
- 2 large boneless skinless chicken breasts (227-283 g each)
- 2 teaspoons (10 ml) kosher salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- pinch cayenne
- 32 g all-purpose flour
- 60 ml vegetable oil, divided, plus more for drizzling (optional)
- 1 tablespoon (15 ml) butter
- 4 cloves garlic, minced
- 32 g minced shallots or onions
- 3 tablespoons (45 ml) fruit juice
- 1 rounded tablespoon lemon zest, plus more to garnish
- 1/2 cup (120 ml) diced red bell peppers
- 480 ml heavy cream
Instructions
- Heat a large pot over medium-high heat to cook the spinach until it becomes a vibrant green color. Quickly move it to a strainer, press out most of the moisture, then chop it roughly on a cutting board. Set aside for later use.
- Sprinkle both sides of the chicken with kosher salt, black pepper, and a hint of cayenne pepper, then evenly dust with flour.
- Pour 2 tablespoons of vegetable oil into a nonstick skillet and heat on medium-high. Once the chicken starts to sizzle in the oil, lower the heat to medium. Cook the chicken until it is fully cooked and has a golden crust, roughly 4 to 5 minutes per side. Turn off the heat and set aside.
- Add the remaining 2 tablespoons of vegetable oil and the butter to the pan intended for serving the chicken. Turn the heat to medium-high, and after the butter has melted, add minced garlic, shallots, and a small amount of salt. Stir and cook for about 1 minute.
- Pour in the fruit juice and continue stirring until the liquid reduces by half over a few minutes.
- Incorporate the lemon zest and diced red bell peppers, cooking while stirring for a few more minutes. Mix in the heavy cream, bringing it to a simmer. Adjust seasoning with salt, black pepper, and cayenne pepper to your preference.
- Once the cream has simmered for a few minutes and starts to thicken, lower the heat to medium and mix in the wilted spinach until well combined with the sauce.
- Return the chicken to the pan and let it warm through on medium heat for 3 to 4 minutes.
- Finish by drizzling with vegetable oil and adding a touch more lemon zest on top before serving.
Notes
- Use half-and-half or milk instead of heavy cream for a lighter dish.
- Add cherry tomatoes or mushrooms for extra flavor and nutrients.
- Season the chicken with salt, pepper, and cayenne before cooking for enhanced taste.
