Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Chicken Florentine
Poultry Classics
Prep time:
32 minutescooking time:
13 minutes“Chicken Florentine was a favorite dish in the spring when the spinach was fresh.”
Ingredients
Serves 6
- 6 boneless, skinless chicken-breast halves (about 5 ounces each)
- 1/2 cup all-purpose flour
- 3 large eggs, beaten
- 3/4 cup seasoned bread crumbs
- 7 tablespoons butter, divided
- 1/4 cup white wine or chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 2 1/2 pounds spinach, torn, cooked
Directions
1
Coat chicken with flour, dip in eggs and roll in bread crumbs.
2
Melt 4 tablespoons butter in a large skillet over medium-high heat. Cook chicken in hot butter until almost cooked through, turning once, about 3 minutes per side.
3
Pour wine over chicken. Simmer until an instant-read thermometer inserted in the center of the meat registers 180ºF and the skillet juices are reduced, about 11/2 to 2 minutes. Stir in lemon juice and garlic. Cook for 1 minute.
4
Spoon equal portions of hot cooked spinach onto 6 serving plates.
5
Top each portion of spinach with a piece of chicken. Stir remaining butter into skillet juices. Spoon equal portions of sauce over each serving.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
To make chicken pinwheels for special occasions, Grandma pounded the chicken-breast halves with a meat mallet or a rolling pin until they were flattened to an even thickness. She spread the spinach on the chicken, rolled the meat to enclose the filling and secured the pinwheel with a toothpick. Then she cooked the roll-ups and made the sauce as the recipe directed.
You May Also Like...
Victoria Collection
This classic dinnerware will take you back to a time of manor houses and nobility. Set a table fit for a king with this exclusive design!
