Chicken Florentine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Boned breasts of chicken,
Salt,
Freshly ground pepper,
1 pinch: Nutmeg,
1/2 lbs: Fresh spinach, washed and chopped coarsely, -=OR=-
1/2 package: -Frozen Spinach, defrosted squeezed of all water
6 slice: Boiled ham, thin slices
6 slice: Fontina cheese, thin slices
2: Eggs,
1 1/2 tbsp: Whipping cream,
1/2 tbsp: Chopped parsley,
1/3 cup: Parmesan cheese,
1/2 cup: Flour,
2/3 cup: Vegetable oil,
8 tbsp: Butter,
1/2 cup: Dry white wine,
1/2 cup: Brown sauce,
1: Lemon, juice only
Directions:
SKIN BREASTS (skins may be used later for stock); trim off all
gristle and fat. Cut breasts in half and butterfly each half (slice
each half lengthwise, leaving 1 side uncut). Place on waxed paper and
gently flatten with a meat mallet until pieces are quite thin. Season
with salt and pepper and nutmeg. Steam fresh spinach in 3/4 cup
salted water for 3 minutes and drain well. If using frozen spinach,
simply drain well when completely defrosted. Place equal amounts of
spinach in center of each half of chicken, cover with a slice of ham
and press down edges of chicken together, then seal edges with a meat
mallet. Beat eggs in a mixing bowl, add cream, parsley and Parmesan
cheese, and blend well. Dust chicken lightly with flour and dip in
egg batter, 1 piece at a time, making sure to coat heavily. Heat oil
in a skillet until very hot, and saute each piece separately until
crisp and golden in color. Trim edges of any excess egg batter and
transfer chicken to a warm platter. Melt butter in frying pan large
enough to accommodate all the chicken. Add wine and cook until it
evaporates--about 5-or-6 minutes. Add brown sauce, cook 5 minutes.
Then place chicken in pan, cook 5 minutes. Add lemon juice and cook
additional 3 minutes. Turn once. Cook another 5 minutes. Place
chicken breasts on serving platter, pour hot sauce over and serve.
Source from luhu.jp
gristle and fat. Cut breasts in half and butterfly each half (slice
each half lengthwise, leaving 1 side uncut). Place on waxed paper and
gently flatten with a meat mallet until pieces are quite thin. Season
with salt and pepper and nutmeg. Steam fresh spinach in 3/4 cup
salted water for 3 minutes and drain well. If using frozen spinach,
simply drain well when completely defrosted. Place equal amounts of
spinach in center of each half of chicken, cover with a slice of ham
and press down edges of chicken together, then seal edges with a meat
mallet. Beat eggs in a mixing bowl, add cream, parsley and Parmesan
cheese, and blend well. Dust chicken lightly with flour and dip in
egg batter, 1 piece at a time, making sure to coat heavily. Heat oil
in a skillet until very hot, and saute each piece separately until
crisp and golden in color. Trim edges of any excess egg batter and
transfer chicken to a warm platter. Melt butter in frying pan large
enough to accommodate all the chicken. Add wine and cook until it
evaporates--about 5-or-6 minutes. Add brown sauce, cook 5 minutes.
Then place chicken in pan, cook 5 minutes. Add lemon juice and cook
additional 3 minutes. Turn once. Cook another 5 minutes. Place
chicken breasts on serving platter, pour hot sauce over and serve.
Source from luhu.jp