Chicken Florentine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 boneless, skinless chicken breasts, cut down the middle or chicken cutlets for ease
Italian style Panko bread crumbs
3 medium shallots, chopped
1 lemon or 1/2 cup Pinot Grigio
2 quarts whipping cream
Salt and pepper
6 Tbsp butter
4 portabella mushrooms
4 cloves garlic, chopped
6 oz fresh baby spinach, stems removed (wash before using)
2 eggs, plus milk for dredging
Parmesan cheese, 1/2 cup for the sauce and more for the chicken
Pasta to serve with
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Directions: |
Directions:Chicken breasts: Lay flat on cutting board and use a sharp knife to cut in half horizontally. Use a meat tenderizer to pound the thicker portion and even it out.
Salt and pepper chicken. Beat egg/milk mixture. Dredge chicken in panko, milk mixture, and panko again. Melt 2 Tbsp butter in heavy, large skillet over medium heat. Melt a few tablespoons of parm and place chicken on it. Cook chicken 3-4 minutes per side, until done. Tent foil the chicken or put in warmed oven until the sauce is done.
Start water to cook pasta.
Melt 2 Tbsp butter in same skillet. Saute shallots and mushrooms until shallots are translucent, stirring and scraping off any browned bits on the bottom of the pan (that is flavor, don't toss it).
Use the juice of 1/2 lemon or Pinot Grigio to deglaze pan. If using Pinot Grigio cook for one minute or until the smell of alcohol is gone.
Increase heat to medium-high, add cream. Do not boil the cream, but keep it at a light simmer until the cream is reduced by half, stirring constantly. Add garlic and spinach. Cook until spinach is wilted. Season to taste with salt and pepper.
Serve over pasta and remember that Jen is the best cook :) |
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