Tuesday, August 9, 2011

Chicken Florentine


This dinner was so incredibly delicious that I just had to share it with all of you.  I don't normally share meals that I make because the food never makes it past the stove.  But this time I managed to ward off the vultures and make a plate up as nice as I could to show you guys.  I'm quite proud of my little mashed potato mold, aren't I fancy.  This wasn't made with any recipe, just right off the top of my head with the basic idea of what Chicken Florentine is supposed to be.  All amounts are approximate, so adjust them to your tastes and substitute or add things where you see fit.

Chicken Florentine 

4 Chicken Breasts
1 large bag of Spinach
8 Mushrooms, sliced
1 Cup Flour
1/2 Cup Cream
1/2 Cup Chicken Stock
1 teaspoon Minced Garlic
1 Cup Mozzarella Cheese, grated 
Salt, Pepper, Italian Seasoning

Mashed Potatoes 

5 large Potatoes, chopped
1/4 Cup Cream
1 Tablespoon Butter
1/2 teaspoon Minced Garlic 
Salt, Pepper, Italian Seasoning 


Heat a large frying pan with 2 tablespoons of oil and a bit of butter over medium high heat.  Preheat oven to 400F/200C.  Have a large baking dish set aside.  Bring a large pot of salted water to a boil for the potatoes.

Put the chicken between plastic wrap or in a plastic bag and flatten evenly with a mallet or rolling pin. Season with salt and pepper. Put flour in a bowl and season well salt, pepper and Italian seasoning.  Lightly coat the chicken with flour and shake off excess.  Sear the chicken until golden on both sides, about 2 minutes per side.  Remove from pan and set aside.

Add potatoes to boiling water.

To the same pan, add the mushrooms and spinach.  Saute until the spinach is reduced, then add the chicken stock.  Season with pepper and minced garlic.  Boil until slightly reduced, about 2 to 3 minutes.  Once reduced, add the cream. Season with salt, pepper and Italian seasoning to taste.  Boil and reduce for 5 minutes, stirring occasionally.

Put half of the spinach sauce in the baking dish.  Add chicken, and cover with remaining sauce.  Add mozzarella cheese and bake uncovered for 20 minutes.  

Once potatoes are soft, drain and put back in pan.  Add butter, cream, salt, pepper, minced garlic and Italian seasoning.  Mash, then whip with a handheld mixer if desired.

Serves 4 - 6 

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Antonia said...

I'm actually going to try and make this once we can unpack the kitchen, it sounds...and looks...amazing. Do you think it would be just as good with less spinach and more mushrooms?

Jenna Ravnestad said...

Yea definitely, but the spinach is what makes it. You could use a different green though, kale would be very nice.

Antonia said...

ooooh Kale would be good, and easier to get people to eat ;o)

ksilvas said...

What do you mean by cream? Heavy whipping cream?

Jenna Ravnestad said...

Yes :) You can definitely replace it, but be careful about curdling when you bake it. You could always just do a quick broil instead.

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