Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Lexie’s Chicken Florentine. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Lexie’s Chicken Florentine Recipe. Recipe courtesy of Giada De Laurentiis. Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and.
You can cook Lexie’s Chicken Florentine using 11 ingredients and 11 steps. Here is how you cook it.
Ingredients of Lexie’s Chicken Florentine
It’s 3-4 of boneless skinless chicken breasts; pounded even (1”-1 1/4” in thickness).
Make ready 3 tablespoons of butter (or ghee if you have it).
It’s of Salt and pepper.
You need 8 ounces of white mushrooms (sliced or quartered).
You need 1 1/2-2 teaspoons of garlic (minced).
Prepare 1 tablespoon of flour.
You need 1/3 cup of white wine.
Make ready 3/4 cup of heavy cream.
It’s 1/4 cup of grated parmesan cheese.
Make ready 3 cups of baby spinach leaves.
Make ready 2 tablespoons of chopped fresh parsley.
See more ideas about Chicken florentine casserole, Chicken florentine, Chicken.Chicken Florentine Crepes With Crepes, Chicken Breast Boneless, Spinach, Cream, Parmesan Cheese.We are now a homesteading family and love our sweet chickens.We utilize them in every way imaginable from pest control (they eat ticks and bugs!) to eggs to the meat.
Lexie’s Chicken Florentine step by step
Heat 2 tablespoons of butter over medium heat in a large pan (cast iron skillet is best!). Season the chicken breasts to taste with salt and pepper..
Add the chicken to the pan and cook on medium-medium high (6 or so on an electric stove) for 10 minutes on each side, or until golden brown and cooked through..
Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan..
Cook the mushrooms for 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel..
Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more..
Add the wine to the pan and bring to a simmer..
Cook for 1 minute or until wine is reduced by half..
Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper..
Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce..
Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken..
Sprinkle with parsley, then serve as is, or over pasta 😋.
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