Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken alla fiorentina. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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.

Chicken alla Fiorentina is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Chicken alla Fiorentina is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook chicken alla fiorentina using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken alla Fiorentina:

1. Make ready 450-500 g fresh spinach
2. Get 1-2 chicken breast fillets, depending on their size
3. Prepare salt and pepper
4. Get flour, for dredging
5. Take 2-3 tbsp. vegetable oil
6. Take 100 ml dry white wine
7. Take 2 tbsp. butter
8. Take 2 large cloves of garlic, grated
9. Prepare 250 ml double cream
10. Make ready 1 squeeze 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. This is the classic dish made ala minute on the line when I worked at Le Ciel Bleu in Chicago.

Steps to make Chicken alla Fiorentina:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

It takes just one pan for everything and relies upon the flour, shallot and garlic as the heart of the sauce. A classic Mornay sauce would suffice but I think the Gruyère takes away the delicate nature of the spinach. Chicken Florentine is chicken that lies on a bed of spinach leaves, has a creamy white sauce, and is undeniably delicious! 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. Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce.

So that is going to wrap it up with this exceptional food chicken alla fiorentina recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!