Petti Di Pollo Ala Florentino(Chicken Floren

Name: Petti Di Pollo Ala Florentino(Chicken Floren
Yield: 4
Cuisine: Fusion
Ingredients: spinach; olive oil; garlic; chicken breast halves, boneless, skin-on; salt and black pepper; eggs; flour; butter; flour; chicken stock; lemon juice; salt and black pepper; parsley sprigs

Submitted by Thomasb140

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Chicken Florentine is Italian comfort food at its most straightforward: pounded chicken breasts dredged in flour and egg, pan-fried until golden, then served over a bed of garlicky spinach with a silky lemon butter sauce spooned on top.

Blanching the spinach for just 10 seconds is a smart move here. It wilts the leaves without turning them to mush, and a quick sauté with garlic and olive oil brings out their earthy flavor. The same pan goes right back on the heat for the chicken, so you pick up all those residual garlic notes in the crust.

The sauce comes together while the chicken finishes cooking. Butter and flour form a quick roux, then chicken broth and lemon juice thin it into a glossy, tangy gravy that ties everything on the plate together.

Pro Tips

Pound the chicken to an even ½-inch thickness. Uneven pieces cook unevenly, leaving you with dry edges and raw centers.
Let the pan get hot enough that a light haze forms before adding the chicken. That initial sear is what gives you a crisp, golden crust.
Add lemon juice to the sauce gradually and taste as you go. Too much can overpower the butter and broth.
Squeeze excess water from the blanched spinach before plating. Soggy greens dilute the sauce.

Variations

Use baby kale instead of spinach for a sturdier green that holds up to the sauce.
Add capers or sun-dried tomatoes to the lemon butter sauce for a Mediterranean twist.
Swap chicken broth for white wine in the sauce for a sharper, brighter finish.

Ingredients

PACKAGE SPINACH
fresh

1 ½

TABLESPOONS OLIVE OIL

CLOVES GARLIC
or more, minced

EACH CHICKEN BREAST HALVES, BONELESS, SKIN-ON

SALT AND BLACK PEPPER
to taste *

LARGE EGGS
beaten

CUP FLOUR
for dredging

Sauce

TABLESPOONS BUTTER

TABLESPOON FLOUR

CUP CHICKEN STOCK

LEMON JUICE
to taste *

SALT AND BLACK PEPPER
to taste *

PARSLEY SPRIG
and lemon, slices for garnish *

Directions

Wash spinach leaves and blanch in boiling water for 10 seconds.

Drain. Heat oil in a large sauté pan over medium heat, add garlic and cook until fragrant, then add spinach and cook, stirring, for 3 minutes. REmove spinach from pan and keep warm. Rinse chicken, then pound to ½-inch thickness. Heat the same sauté pan over medium heat until a light haze forms from the oil; add more oil if needed. Stir salt and pepper to taste into flour and dredge the chicken breasts. Dip chicken inot the beaten eggs and fry chicken until cooked through and lightly browned on both sides, about 7 minutes total. While chicken is cooking, make the sauce. To make the sauce, melt the butter in a skillet over medium- high heat. Add the flour and cook stirring until it is dissolved and the mixture is a golden brown, about 3 minutes. Slowly stir in the chicken broth, then the lemon juice. Season with salt and pepper to taste and cook until nicely thickened, about 2 minutes. To serve, arrange a bed of spinach on each plate, placing chicken breast on top and spooning sauce over all. Garnish with parsley and lemon slices.