chicken / comfort food / recipes without wine pairings

Chicken Florentine

Chicken Florentine

Looking for something quick, simple and absolutely delicious? Well here it is! Ok, so maybe I just sounded like an over enthusiastic used car salesman, but you seriously do need to try this. At this point I’ve been doing this blogging thing for almost a year, and many of you kind of “know” me and my personality… and you know that I’m constantly making different things for dinner. After all, variety is the spice of life, right? It’s very rare for me to make the same dish twice in a three month span. I’ve now made this dish twice in the past week. That should tell you how good it is!

Serves 4

4 Boneless/Skinless Chicken Breast
1c All Purpose Flour
1tsp Salt
1tsp Paprika
1tsp Garlic Powder
1tsp Ground Black Pepper
2tbsp Olive Oil

2c Fresh Diced Tomatoes
4c Fresh Spinach
3 Cloves of Garlic, chopped
1tsp Salt
1tsp Ground Black Pepper
1tsp Dried Oregano
1/2c Chicken Stock
1tbsp Olive Oil

4tsp Grated Parmesan
8oz Provolone Cheese, shredded or sliced
1/2c Chicken Stock

Heat your oven to 375F.

Combine the flour with the seasoning listed in that section of the ingredients. Dredge the chicken in the seasoned flour, shake off any excess. Heat 2tbsp of olive oil at medium-high in a large sauté pan. Place the chicken in the oil and cook until lightly browned, then flip and repeat. Remove the pan from the heat and set aside to rest at room temperature.

Note: If you don’t have a sauté pan large enough to accommodate all four breasts at one time then cook them two at a time and place them in a 9×13″ baking dish.

In a separate large sauté pan heat 1tbsp of oil at medium heat. Add the chopped garlic and spinach, along with 1/2c of chicken stock. Cook until the spinach starts to wilt then add the diced tomatoes and seasoning, cook for another 2 minutes.

Spoon the sautéed spinach and tomatoes over the chicken breast, then evenly top with the grated parmesan and provolone cheese. Put a 1/2c of chicken stock in bottom of the sauté pan (or baking dish), cover, and bake in the oven for 5 minutes. Remove the cover then bake an additional 10 minutes, still at 375F.

That’s it, you’re all set! Serve it with your favorite side and enjoy.

If you want to do what I did, as shown in the pic… Boil 1lb of pasta in salted water for one minute less than specified on the box and strain. When the chicken is done take it out of the sauté pan but leave the liquid. Put the pan on high heat on the stove and add 3 cloves of chopped garlic, half of a sliced white onion, a pinch of salt, 1/2cup of chicken stock, 2tbsp of lemon juice, and 2tbsp of unsalted butter and cook for 2 minutes. Add the strained pasta to the pan and cook for an additional 3 minutes on high, stirring regularly, season with salt and pepper to taste. At the end toss in 1/3c of grated parmesan cheese and 2 cups of diced tomatoes, make a nest on the plate and put the Chicken Florentine over it.

Viola, perfecto!

5 thoughts on “Chicken Florentine

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