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-> [Chicken, Poultry] -> [Petti di pollo ala florentino (chicken floren Recipe] |
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Petti di pollo ala florentino (chicken floren
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| Artist: |
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| Categories: |
Chicken, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | 1
| pack | 16-oz. fresh spinach | | 1 1/2
| tbsp | Olive oil | | 2
| cl | Garlic, minced, or to taste | | 4
| | Boneless, skinless chicken | | | -breasts | | | Salt | | | Pepper | | 1/2
| cup | Flour | | 2
| | Eggs, beaten | | | SAUCE | | 3
| tbsp | Butter | | 1
| tbsp | Flour | | 1
| cup | Chicken stock | | 1
| | Lemon, juice of | | | Salt | | | Pepper | | | GARNISH | | | Parsley sprigs | | | Lemon slices |
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Procedures:
| 1 | Wash spinach leaves (if not prewashed) and blanch in boiling water for 10 seconds. | | 2 | Drain. | | 3 | Heat oil in lg. | | 4 | Saute pan over med. heat, add garlic, and cook until fragrant, then add spinach and cook, stirring, for 3 mins. | | 5 | Remove spinach from pan and keep warm. | | 6 | rinse chicken, then pound to ? thickness. | | 7 | Heat the same saute pan over med. heat until a light haze forms from the oil; add more oil if needed. | | 8 | Stir salt and pepper to taste into flour and dredge the chicken breasts. | | 9 | Dip chicken into the beaten eggs and fry the chicken until cooked through and lightly browned on both sides, about 7 mins. | | 10 | Total. | | 11 | While chicken is cooking, make the sauce - melt the butter in a skillet over med-high heat. | | 12 | Add the flour and cook, stirring, until it is dissolved and the mixture is a golden brown, about 3 mins. | | 13 | Slowly stir in the chicken broth, then the lemon juice. | | 14 | Season with salt and pepper to taste and cook until nicely thickened, about 2 mins. | | 15 | to serve, arrange a bed of spinach on each plate, placing chicken breast on top and spooning sauce over all. | | 16 | Garnish with lemon on and parsley. |
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