Chicken A La Firenze Recipe
Ingredients
| Chicken breasts | 4 | |
| Eggs | 2 | |
| Pork rinds package | 1/2 , crushed | |
| Butter | 3 Tablespoon | |
| Sauterne - 1/2 cup | ||
| Chicken stock | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm) | |
| Cream | 1/3 Cup (16 tbs) | |
| Spinach | 1/2 pound, cooked | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Dash of basil | ||
| Dash of marjoram | ||
Directions
GETTING READY
1. Preheat oven to 350° F.
2. Dip the chicken pieces in egg. Dredge them in crushed pork rinds, till they are well coated.
MAKING
3. Saute the chicken in butter till they turn brown.
4. Turn the chicken once and lower the heat.
5. Mix wine and cook till the wine evaporates.
6. Remove it from the heat.
7. Place the chicken pieces in a casserole pan.
8. Mix garlic, marjoram, cream, stock and basil.
9. Pour the mixture in the skillet and heat it with the pan juices.
10.Place galf section of the spinach in the bottom part of the casserole.
FINALIZING
11. Combine chicken
12. Top it with spinach.
13. Pour the sauce over its top
14. Sprinkle parmesan cheese. Bake for 30 minutes.
SERVING
15. Serve chicken A La Firenze hot.
1. Preheat oven to 350° F.
2. Dip the chicken pieces in egg. Dredge them in crushed pork rinds, till they are well coated.
MAKING
3. Saute the chicken in butter till they turn brown.
4. Turn the chicken once and lower the heat.
5. Mix wine and cook till the wine evaporates.
6. Remove it from the heat.
7. Place the chicken pieces in a casserole pan.
8. Mix garlic, marjoram, cream, stock and basil.
9. Pour the mixture in the skillet and heat it with the pan juices.
10.Place galf section of the spinach in the bottom part of the casserole.
FINALIZING
11. Combine chicken
12. Top it with spinach.
13. Pour the sauce over its top
14. Sprinkle parmesan cheese. Bake for 30 minutes.
SERVING
15. Serve chicken A La Firenze hot.
Chef
