Recipe: Yummy Chicken alla Fiorentina

Chicken alla Fiorentina. Chicken Fiorentina, or petto di pollo alla fiorentina. Chicken Florentine style is an easy and incredibly tasty dish, ready in minutes. This recipe for chicken Fiorentina is with fresh spinach.

I know - it should all be cooked in separate dishes, the chicken cut in escalopes, spinach just tossed with butter, and the sauce should not mix with it. Great recipe for Chicken alla Fiorentina. My take on the classic pollo alla Fiorentina: I know - it should all be cooked in separate dishes, the chicken cut in escalopes, spinach just tossed with butter, and the sauce should not mix with it. You can have Chicken alla Fiorentina using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken alla Fiorentina

You need 450-500 g of fresh spinach.
Prepare 1-2 of chicken breast fillets, depending on their size.
It's of salt and pepper.
Prepare of flour, for dredging.
Prepare 2-3 tbsp. of vegetable oil.
Prepare 100 ml of dry white wine.
It's 2 tbsp. of butter.
Prepare 2 of large cloves of garlic, grated.
Prepare 250 ml of double cream.
It's 1 squeeze of lemon.

But isn't life too short to wash three different pans. "Chicken Fiorentina, or petto di pollo alla fiorentina. Chicken Florentine style is an easy and incredibly tasty dish, ready in minutes. I know - it should all be cooked in separate dishes, the chicken cut in escalopes, spinach just tossed with butter, and the sauce should not mix with it. Serving a Bistecca Alla Fiorentina is as simple as brushing it one last time with the butter and herbs and carving the cuts of steak away from the bone.

Chicken alla Fiorentina step by step

Rinse the spinach and wilt it in a microwave (3 minutes) or plunge it in a pan of boiling water for 30 seconds. Drain on a colander and, when cool, squeeze as much moisture as you can. Chop it very roughly..
Remove the skin from the chicken fillets and slice it on the diagonal into 10-12 pieces, slightly larger than bite-sized. Sprinkle with salt and pepper and dredge in plain flour..
Heat the oil in a large frying pan. Shake the excess flour off the chicken pieces and fry them on both sides until golden and cooked through. Remove from the pan and keep to one side..
Turn the heat up and pour the wine into the pan, scrape the bottom with a spatula to deglaze. Boil down the wine until there’s hardly any liquid left..
Add the butter to the pan, add the garlic and stir it about for a few seconds. Pour in the cream and boil it down again until the sauce is thick. Add the spinach and toss it in the sauce, then return the chicken to the pan. Make sure everything is warmed through without mixing the three ingredients (chicken, spinach, sauce) too much. Place the spinach on the plates, followed by chicken pieces and spoon the sauce over the chicken..

Slice the strip steak and filet mignon away from the T-bone and then slice those cuts on a bias and serve it all next to the bone for a really cool rustic look. Chicken Florentine is chicken that lies on a bed of spinach leaves, has a creamy white sauce, and is undeniably delicious! Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni.