Chicken Florentine


Chicken. Lemon. Spinach. And two of those can come from the land of Freezeria, if you need a meal for late in the week or need to whip something together at the last minute. (And hey, lemons keep pretty well in the fridge, too.) This meal is always pretty popular here in the Cleverly Named Household, probably in part because I don’t have to chase people around admonishing them to eat vegetables, yet there are delicious vegetables. This version scales pretty well, too — the sauce will cover four chicken breasts as well as two, just double the spinach.

Chicken Florentine, adapted from Manger à Trois

2 Tbsp. olive oil
8 oz. spinach
2 boneless skinless chicken breasts
1 shallot, minced
2 cloves garlic, minced or grated
1 1/4 c. chicken stock
1 c. half and half
zest and juice of 1 lemon
6 Tbsp. grated Parmesan cheese

Heat 1 Tbsp. of olive oil in a skillet over medium heat and cook the spinach until wilted (or, in the case of frozen spinach, heated through). Remove the spinach to a colander and squeeze out as much water as can be squoze.

Wipe out the skillet, return it to the heat, and add the other tablespoon of oil. Dry the chicken breasts and season with salt and pepper. Once the oil is hot, add the chicken to the pan and cook briskly until golden, 3-4 minutes. Flip, cook until golden again, and add the shallot and garlic, stirring them about until they become fragrant, 30-60 seconds. Add the stock and half and half, bring to a boil, drop to a simmer, cover, and simmer until the chicken is just cooked through, 15-25 minutes depending on your chicken.

Remove the chicken from the pan and set aside, covering it with foil to keep it warm. Continue simmering the sauce until reduced to about a cup — another 30 minutes or so, depending on your stove. Preheat the broiler while it simmers, and grate the cheese. Once the sauce is reduced, turn off the heat and add the juice and zest of the lemon.

Slice the chicken on the bias, about a half inch thick. Arrange it on a broiler-safe pan or dish. Sprinkle the spinach over it, pour on the sauce, and sprinkle on the cheese. Broil for 2-3 minutes or until brown and bubbly. Serve and nom!


~ by iliadawry on 14 August 2012.

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