Chicken Breasts Florentine Recipe
Chicken Breasts Florentine is the outcome of the simple combo of chopped spinach, chicken, and cream. Chicken Breasts Florentine has the perfect combination of flavors. I had to share the recipe with you! It€™s worth trying.
Ingredients
1 small lemon
1/4 pound sweet or hot Italian-sausage links
1 medium-sized onion, chopped
1 medium-sized celery stalk, chopped
Olive or salad oil
1 cup fresh bread crumbs (2 slices white bread)
1/2 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 egg
2 whole large chicken breasts, skinned and boned
1/4 teaspoon paprika
1/4 teaspoon salt
All-purpose flour
1 cup water
2 tablespoons dry white wine
1 teaspoon chicken-flavor instant bouillon
1/4 cup heavy or whipping cream
Directions
1. From lemon, cut 4 thin slices; wrap with plastic wrap and reserve for garnish. From remaining lemon, squeeze 1 teaspoon juice and set aside.
2. Remove casings from Italian-sausage links. In 12-inch skillet over medium heat, cook sausage meat, onion, and celery, stirring frequently to break up sausage and adding 1 tablespoon olive or salad oil if necessary, until sausage is well browned and vegetables are tender. Remove skillet from heat; stir in bread crumbs and spinach, then egg until blended.
3. On cutting board, cut each chicken breast in half. Holding knife parallel to work surface and starting from a long side, slice each piece of boneless breast horizontally, almost but not all the way through. Spread open to make a but-terflied breast. With meat mallet or dull edge of French knife, pound each butterflied breast to 1/4-inch thickness.
4. On one-half of a butterflied breast, place one-fourth of sausage mixture; fold other half of butterflied breast over sausage mixture; fasten edges with toothpicks. Repeat with remaining butterflied breasts and sausage mixture to make three more filled chicken breasts. On waxed paper, mix paprika, salt, and 2 tablespoons flour. Coat filled chicken breasts with flour mixture.
5. In 12-inch skillet over medium-high heat, in 2 tablespoons hot olive or salad oil, cook filled chicken breasts until browned on all sides. Add water, wine, bouillon, and reserved lemon juice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender.
6. When chicken is done, remove chicken to warm platter; discard toothpicks. Skim fat from liquid in skillet. In cup, mix heavy cream with 1 tablespoon flour until blended. Stir heavy-cream mixture into simmering liquid in skillet, stirring constantly until sauce thickens slightly and is smooth. Spoon sauce over chicken. Garnish with reserved lemon slices.
2. Remove casings from Italian-sausage links. In 12-inch skillet over medium heat, cook sausage meat, onion, and celery, stirring frequently to break up sausage and adding 1 tablespoon olive or salad oil if necessary, until sausage is well browned and vegetables are tender. Remove skillet from heat; stir in bread crumbs and spinach, then egg until blended.
3. On cutting board, cut each chicken breast in half. Holding knife parallel to work surface and starting from a long side, slice each piece of boneless breast horizontally, almost but not all the way through. Spread open to make a but-terflied breast. With meat mallet or dull edge of French knife, pound each butterflied breast to 1/4-inch thickness.
4. On one-half of a butterflied breast, place one-fourth of sausage mixture; fold other half of butterflied breast over sausage mixture; fasten edges with toothpicks. Repeat with remaining butterflied breasts and sausage mixture to make three more filled chicken breasts. On waxed paper, mix paprika, salt, and 2 tablespoons flour. Coat filled chicken breasts with flour mixture.
5. In 12-inch skillet over medium-high heat, in 2 tablespoons hot olive or salad oil, cook filled chicken breasts until browned on all sides. Add water, wine, bouillon, and reserved lemon juice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender.
6. When chicken is done, remove chicken to warm platter; discard toothpicks. Skim fat from liquid in skillet. In cup, mix heavy cream with 1 tablespoon flour until blended. Stir heavy-cream mixture into simmering liquid in skillet, stirring constantly until sauce thickens slightly and is smooth. Spoon sauce over chicken. Garnish with reserved lemon slices.
