Recipe: At Home Chicken alla Fiorentina

Recipe: At Home Chicken alla Fiorentina Delicious, fresh and tasty.

Chicken alla Fiorentina. Chicken Fiorentina, or petto di pollo alla fiorentina. Chicken Florentine style is an easy and incredibly tasty dish, ready in minutes. This recipe for chicken Fiorentina is with fresh spinach.

I know - it should all be cooked in separate dishes, the chicken cut in escalopes, spinach just tossed with butter, and the sauce should not mix with it.

Great recipe for Chicken alla Fiorentina.

My take on the classic pollo alla Fiorentina: I know - it should all be cooked in separate dishes, the chicken cut in escalopes, spinach just tossed with butter, and the sauce should not mix with it.

You can have Chicken alla Fiorentina using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken alla Fiorentina

1. You need of fresh spinach.

2. You need of chicken breast fillets, depending on their size.

3. You need of salt and pepper.

4. Prepare of flour, for dredging.

5. It’s of vegetable oil.

6. You need of dry white wine.

7. You need of butter.

8. It’s of large cloves of garlic, grated.

9. It’s of double cream.

10. You need of lemon.

But isn't life too short to wash three different pans. "Chicken Fiorentina, or petto di pollo alla fiorentina.

Chicken Florentine style is an easy and incredibly tasty dish, ready in minutes.

I know - it should all be cooked in separate dishes, the chicken cut in escalopes, spinach just tossed with butter, and the sauce should not mix with it.

This is the classic dish made ala minute on the line when I worked at Le Ciel Bleu in Chicago.

Chicken alla Fiorentina instructions

1. Rinse the spinach and wilt it in a microwave (3 minutes) or plunge it in a pan of boiling water for 30 seconds. Drain on a colander and, when cool, squeeze as much moisture as you can. Chop it very roughly..

2. Remove the skin from the chicken fillets and slice it on the diagonal into 10-12 pieces, slightly larger than bite-sized. Sprinkle with salt and pepper and dredge in plain flour..

3. Heat the oil in a large frying pan. Shake the excess flour off the chicken pieces and fry them on both sides until golden and cooked through. Remove from the pan and keep to one side..

4. Turn the heat up and pour the wine into the pan, scrape the bottom with a spatula to deglaze. Boil down the wine until there’s hardly any liquid left..

5. Add the butter to the pan, add the garlic and stir it about for a few seconds. Pour in the cream and boil it down again until the sauce is thick. Add the spinach and toss it in the sauce, then return the chicken to the pan. Make sure everything is warmed through without mixing the three ingredients (chicken, spinach, sauce) too much. Place the spinach on the plates, followed by chicken pieces and spoon the sauce over the chicken..

It takes just one pan for everything and relies upon the flour, shallot and garlic as the heart of the sauce.

A classic Mornay sauce would suffice but I think the Gruyère takes away the delicate nature of the spinach.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet.

Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side.