Chicken Florentine Recipe

| November 17, 2005 | 2 Comments

It’s 3:42 p.m., and Will is playing in his Exersaucer. I am busy trying to write and send out some queries. There is a pound of defrosted chicken awaiting cooking. I took out the chicken yesterday without any sort of plan for what to do with it, but now it’s time to whip it into dinner.

I do this a lot…choose a main ingredient without a plan. But it usually works out pretty well. I’ve made some great beef roll-ups, some savory chicken fettuccine Alfredo and a memorable London broil. I’ve gotten to know my spices pretty well and have experimented with various cooking methods with positive results.

But no experimentation is without failures. My biggest failure to date was probably my first attempt at country fried steak with gravy. The gravy, specifically, was awful, disgusting and inedible. Instead of being a smooth, creamy milk gravy it was a thick, overcooked gelatinous blob. Who wants to eat Jell-o gravy??? Needless to say, I won’t be using that particular recipe again.

Another major failure was attempting to marinate with red wine vinegar. I cut it with orange juice and even a touch of sugar but it was just too much. I was trying to create something tangy with hints of wine and sweetness. But vinegar in large portions is just vinegar and not a suitable marinade. Trust me…my eyes still water remembering the scent that lingered in my house for days after.

Today I’m feeling like a bit of spinach and love how chicken tastes when sauteed in butter.

Chicken Florentine
serves 3-4

1 can (13 ½ ounces) whole leaf spinach
1 can (28 ounces) tomato puree
1 lb boneless, skinless chicken, cut into cubes
2 tbsp butter
salt
pepper
basil
oregano
Parmesan
mozzarellaMelt butter in large skillet over medium heat. Add chicken cubes and sauté until golden on all sides.Drain spinach and add to skillet. Sprinkle with salt, pepper, and Parmesan. Cook over medium heat for 2 minutes, stirring constantly.

Stir in tomato puree, basil and oregano. Cover and simmer over low heat for 15-20 minutes, stirring occasionally

Serve over pasta and top with mozzarella.

Category: dinner, Poultry

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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