Chicken Florentine (Adapted by Maggie Haller) Recipe
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Category: |
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Ingredients: |
Ingredients: 1½-2 lbs. boneless, skinless chicken breasts, cut into slender pieces
¼ cup all-purpose flour (regular or gluten-free) seasoned with 1 teaspoon salt and ¼ teaspoon black pepper
4 tablespoons butter (divided)
¼ cup shallots, sliced (or sweet red or yellow onion, finely minced)
2 tablespoons minced garlic
3 cups dry white wine (box wine is fine)
2 cups half-and-half (milk will work, but sauce will require more thickening)
2 tablespoons chopped parsley or parsley flakes
2 (10 oz.) packages frozen spinach, thawed and drained
2 tablespoons butter
12-16 oz. linguine or pasta of your choice, cooked al dente according to package instructions and drained
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Directions: |
Directions:For Chicken in White Wine Cream Sauce –
~Place seasoned flour in a quart-size or larger zip-lock bag. Add chicken pieces to bag, close bag (leaving plenty of air inside) and shake until all chicken is coated.
~Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add chicken pieces and cook until brown, about 5 minutes on each side. Transfer chicken to a bowl or plate and cover to keep warm.
~Melt 2 more tablespoons butter in same skillet over medium heat. Add shallots and garlic and sauté until shallots are translucent, about 1 minute.
~Add wine. Increase heat and deglaze pan with the flat bottom of a fork to loosen any fragments of chicken or vegetables stuck on the pan. Boil about 5 minutes or until liquid is reduced by half.
~Gradually whisk in the cream. Boil about 5 minutes more until liquid is reduced again by half.
~Stir in parsley. Return chicken to sauce and coat. Reduce the heat and simmer several minutes, allowing the sauce to thicken and the chicken to get hot again. Add more salt and/or freshly ground black pepper to your taste. If sauce seems thin (and it usually does), thicken it by whisking 1 or 2 tablespoons of flour into a small amount of milk or cream and then blending it into the sauce. Simmer another 2 or 3 minutes before serving. I often cover tightly here and simmer at very low heat while I get the spinach warmed and pasta cooked.
For Spinach – Melt another 2 tablespoons butter in a different skillet over medium heat. Add spinach and sauté until warmed through. To keep the spinach warm (or to just heat it very gradually while you make the rest of the meal), cover tightly and reduce the heat to the lowest setting you have. Put a heat diffuser under the pan if you have one. Check occasionally to make sure the spinach doesn't burn; add a little water if it starts to look too dry.
To Serve – Make a bed of pasta on a plate or in a wide shallow bowl for each serving. Spoon some chicken and sauce on the pasta, then top with spinach, a little or a lot or none as each person desires. Feel free to mix it all up once it’s in front of you! |
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This recipe for Chicken Florentine (Adapted by Maggie Haller) is from