Chicken Florentine
It's a simple and flavorful rendition I came up with on my own in the kitchen one night.
It's a simple and flavorful rendition I came up with on my own in the kitchen one night.
- Carbohydrate 134.927182336958 g
- Cholesterol 185.881127723932 mg
- Fat 11.9458656272424 g
- Fiber 3.79250007867813 g
- Protein 31.5171925271998 g
- Saturated Fat 4.53932434935768 g
- Serving Size 1 1 Serving (473g)
- Sodium 236.359986430561 mg
- Sugar 131.13468225828 g
- Trans Fat 2.44284625016664 g
- Calories 768 calories
Step-by-step
- Cook some pasta; I used thin spaghetti.
- In a medium saucepan, sautee chicken breast tender strips in a little bit of olive oil. I used about 5-6 strips.
- Season with salt and pepper; I like to use Cavendar’s greek seasoning.
- Add fresh/chopped onion and some garlic and cook until chicken is done.
- Remove chicken and cut into chunks and return to pan.
- Add spinach with a tablespoon or so of butter until it begins to wilt. I added enough to mostly fill the pan on top of the chicken
- Now for the sauce.
- Add a few tablespoons or so of sour cream. When it begins to stir in and settle down, lay slices of swiss cheese over the top of the pan – for me it took about 5-6 slices.
- When the cheese melts, add about a ¼ cup of milk or so to thin it back out to a nice consistency.
- Cover the top with Parmesean cheese– I like to use the Parm/Romano blend.
- Stir.
- Add more stuff if you don’t have enough for your pasta.
Building a stable cheese sauce relies entirely on fat-to-protein ratios and thermal management. Sour cream curdles easily if subjected to direct, aggressive boiling, so reduce heat to low before incorporating dairy components. Swiss cheese adds elasticity through its high moisture and fat content, melting smoothly into the pan drippings when sliced thinly. Thinning the reduction with cold milk at a quarter-cup interval restores fluidity without breaking the emulsion.
Fresh spinach contains immense water content that can instantly flood a cream-based reduction if introduced incorrectly. Adding leaves directly atop the warm chicken with a single tablespoon of butter initiates gentle wilting without releasing excessive liquid into the pan. Leftovers maintain moderate quality for up to two days when stored in an airtight container, though heavy cream sauces tend to separate during freezing and thawing cycles.
