Chicken Florentine
Chicken Florentine
Serves: 4
Ingredients
4 boneless, skinless chicken breasts.
Sea salt and freshly ground black pepper.
1 tbsp olive oil.
50g butter.
300g chestnut mushrooms, sliced.
1 onion, finely chopped.
4 cloves of garlic, crushed / minced.
2 tbsp plain white flour / all-purpose.
250ml whole milk.
125ml chicken stock / broth.
120g baby spinach.
50g Parmesan cheese, grated.
1 tbsp fresh lemon juice.
Method
1. Place the chicken breast fillets in between two sheets of cling film. Flatten the fillets by bashing them gently with a wooden rolling pin until they are even in size and about 1cm / ½ inch thick. Season with sea salt and freshly ground black pepper.
2. Place a frying pan over a medium heat and add one tablespoon olive oil. Add the chicken and sear for 3 minutes on each side until browned. Once browned, transfer the chicken to a plate and set aside.
3. Return the pan to the heat and add the butter. Stir in the sliced mushrooms, onion, and garlic. Season with sea salt and freshly ground black pepper, and cook, stirring occasionally, for five minutes. Sprinkle over the flour, stir to evenly coat the vegetables, and cook for a further minute. Pour in the milk and chicken stock and stir until no lumps from the flour remain.
4. Add the baby spinach and parmesan cheese until the spinach just begins to wilt, about 30 seconds
5. Return the chicken to the pan and simmer gently for about 5 minutes until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through. Stir the lemon juice into the sauce and serve