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Chicken Florentine

by Michele Pesula Kuegler | February 16th, 2009 | Main Dishes, Recipes
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On a recent Saturday, the kids were tired from a late Friday night.  So, rather than eating dinner together, we made an early kid dinner and put them to bed a little before 8.  After they went to bed, we had a nice quiet, candlelit dinner for two.

As chicken and spinach were our dinner ingredients, they worked well for both meals.  The kids were pleased to have grilled chicken breasts and a “no thank you” serving of spinach.  (In our house, that is a petite serving, enough so that you are sampling but not enough to feel torturous for the child.)

For the grown-ups the chicken and spinach were combined into one entreĆ©.  I had never made chicken florentine previously, but decided that if I cooked it similarly to chicken cordon bleu, it should work.  The meal was complete with a side of glazed carrots and a glass of cabernet-syrah.  Not a bad way to spend a Saturday night at home.

Chicken Florentine


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Ingredients
  1. 2 chicken breasts
  2. 10 oz. frozen spinach, thawed and drained (You will need only 1/2 of package)
  3. 1-2 oz. fontina cheese, sliced thin
  4. 3 Tb. flour
  5. salt and pepper
  6. 1-1/2 Tb. butter
  7. 1 cup dry white wine
  8. 1 cube chicken bouillon
  9. parmesan cheese
Instructions
  1. Place chicken breast in between layers of plastic wrap, and pound until thin. Repeat with other chicken breast. (If pieces are large, they can be cut in half to make 2 servings each.)
  2. Place a small amount (1-2 tablspoons) of spinach on one half of each chicken breast.
  3. Cover spinach with slices of fontina cheese. Fold other half of chicken breast on top of fontina. Secure with a toothpick.
  4. Heat a frying pan over medium heat. In bowl, combine flour, salt, and pepper. Add butter to frying pan, and allow to melt.
  5. While butter is melting, dredge both sides of chicken in flour mixture, then place in frying pan. Repeat with remaining pieces of chicken. Flip chicken when brown on first side.
  6. After both sides are brown, add wine and bouillon to frying pan. Turn heat to low, cover, and simmer for 30 minutes.
  7. Serve immediately, topping with grated parmesan cheese.
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