[3]
[3]Chicken Florentine with Mushrooms
Here I present a recipe for Chicken Florentine with Mushrooms; delicate chicken and mushrooms coated in a pan sauce with fresh spinach 🙂
My children are away
They were invited to Florida with my family for what we call March Break in Canada, Spring Break in the U.S.
I have discovered that my life is meaningless without my children. Â I’ve cried a handful of times. Â Mike thinks I’m having a mid-life crisis.
I miss my kidsÂ
The ONLY plus here is that I get to cook different things while they’re away.
I made this dish because they don’t like spinach or mushrooms!
This dish was incredible. Â The chicken was like velvet, I cut it with my fork! Â The pan sauce was rich and creamy even though I really limited the butter and cream.
I’ll make this again, maybe when they’re at a sleepover because I won’t let them leave me again!!!!
This is how you make it
Remove the chicken tender then slice you chicken breasts in half lengthwise.
Combine the flour, salt and pepper and mix well.
Add each piece of chicken and totally coat it in the flour then set aside.
Add a 1/2 tbsp of butter and the olive oil to a pan then turn the heat to medium-high.
Once the fat has melted, add the chicken pieces to the pan.
Lightly season with salt and pepper.
Flip the chicken after 4 minutes then cook the second side for 3 minutes then set the meat aside.
Return the pan to medium-high heat and add another 1/2 tbsp of butter; add in the mushrooms and again, season lightly with salt and pepper.
Once cooked, set the mushrooms aside.
Return the pan to the heat again and add the remaining 1 tbsp of butter.
Once melted add in the flour and garlic at the same time.
Mix the flour and garlic for about 40 seconds, mixing constantly.
Add in the chicken stock mixing constantly until the sauce forms.
Drop the heat to low.
Add in the cream.
Add in the parmesan cheese;Â mix well.
Add in the spinach leaves and lightly season with salt and pepper.
Once the spinach has wilted down, return the chicken and mushrooms and any yummy juices left behind.
Leave everything to warm through for 5 minutes with the heat still on low.
Taste and adjust seasoning.
Ingredients used in this dish
AURORA Bouillon Mix Chicken Tablets, 6 tablets, 66 g [4]
(I just followed the directions on the box and made the stock but you can go with a box or homemade too).
Kraft Parmesan Cheese [5]
Might I suggest?
Warm Garlic Mashed Potatoes [6]
on the side and..
Red Wine Shallot Vinaigrette with Honey [7]
to lighten things up because this is a very rich dish!
A recipe for Chicken Florentine with Mushrooms; delicate chicken and mushrooms coated in a pan sauce with fresh spinach 🙂
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Sous Vide Chicken Breast [10]
Print [2]
Chicken Florentine with Mushrooms
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
A recipe for Chicken Florentine with Mushrooms; delicate chicken and mushrooms coated in a pan sauce with fresh spinach 🙂
Ingredients
2 Chicken Breasts, sliced into cutlets
1 Cup flour
1 tsp salt, plus more
1/4 tsp pepper, plus more
2 tbsp butter, divided
1/2 tbsp extra virgin olive oil
227 g Mushrooms, sliced (I went with white button)
1 tbsp flour (I used what was left from dredging)
3 Cloves garlic, crushed
1 1/2 Cup Chicken stock
2 tbsp low fat (10%) cream
1 tbsp Parmesan cheese
227g Fresh spinach
Instructions
Remove the chicken tender then slice you chicken breasts in half lengthwise.
Combine the flour, salt and pepper and mix well.
Add each piece of chicken and totally coat it in the flour then set aside.
Add a 1/2 tbsp of butter and the olive oil to a pan then turn the heat to medium-high.
Once the fat has melted, add the chicken pieces to the pan.
Lightly season with salt and pepper.
Flip the chicken after 4 minutes then cook the second side for 3 minutes then set the meat aside.
Return the pan to medium-high heat and add another 1/2 tbsp of butter; add in the mushrooms and again, season lightly with salt and pepper.
Once cooked, set the mushrooms aside.
Return the pan to the heat again and add the remaining 1 tbsp of butter.
Once melted add in the flour and garlic at the same time.
Mix the flour and garlic for about 40 seconds, mixing constantly.
Add in the chicken stock mixing constantly until the sauce forms.
Drop the heat to low.
Add in the cream.
Add in the parmesan cheese;Â mix well.
Add in the spinach leaves and lightly season with salt and pepper.
Once the spinach has wilted down, return the chicken and mushrooms and any yummy juices left behind.
Leave everything to warm through for 5 minutes with the heat still on low.
Taste and adjust seasoning.
Notes
- Remember not to go too heavy with the seasoning because the parmesan cheese and chicken stock have a lot of sodium.
- I served this with long grain rice, cooked according to packs directions but you can serve it with mashed potatoes or noodles.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Main
- Method: Stovetop
- Cuisine: American-Italian
Find it online: https://lisagcooks.com/chicken-florentine-with-mushrooms/ [13]