Chicken Florentine
4 servings
75 minutes
Florentine chicken is an elegant dish of Italian cuisine that embodies the spirit of Tuscany. It combines tender chicken fillet grilled to golden stripes and aromatic spinach sautéed with onions and garlic. The finishing touch is a delicate sauce made from milk, flour, mustard, and cheese that adds softness and rich flavor to the dish. The light spiciness of the mustard harmonizes with the creamy texture of the sauce, while grated cheese adds depth of flavor. The dish has a delightful balance between the juiciness of the chicken and the velvety structure of spinach with sauce. It is perfect for a festive dinner or romantic evening, bringing a touch of Italian gastronomic sophistication to your table.
1
Melt 25 g of butter in a large pot and sauté the onion and garlic until soft but not colored, add spinach and cook until the spinach is ready.
- Butter: 65 g
- Onion: 1 piece
- Garlic: 1 clove
- Fresh spinach leaves: 450 g
- Ground nutmeg: to taste
- Salt: to taste
2
Let the juice drain, roughly chop the spinach, and place it in a baking dish.
3
Heat the cast iron grill pan. Brush the chicken fillets with a little oil and place them on the grill pan. Cook both sides until 'clear stripes' appear.
- Olive oil: 1 teaspoon
- Chicken breast fillet: 4 pieces
4
Place the frying pan at the bottom of the oven and leave it there until cooked (for 10-15 minutes).
5
Place the cooked chicken fillets on a bed of spinach.
6
At the same time, prepare the sauce. Place the butter (40 g), flour, and milk in a saucepan, bring to a boil, stirring continuously until the sauce thickens. Remove from heat and mix with mustard and cheese, adding seasoning to taste.
- Butter: 65 g
- Wheat flour: 40 g
- Milk: 600 ml
- Mustard: 1 teaspoon
- Cheese: 55 g
- Ground black pepper: to taste
7
Pour the sauce over the chicken and sprinkle with grated cheese. Serve the dish hot.
