I am finishing out Mushroom Week with this delicious and easy,
on-the-table-in-30-minutes meal, Creamy Parmesan Chicken Florentine. While this
can, indeed, be on the table in 30 minutes, it helps to start the day ahead by
marinating the chicken breasts in buttermilk. If you have never done this,
trust me when I tell you that this should be your new practice with absolutely
every dish that you make that uses chicken, and I am talking every single one,
including chicken salad, or even if you’re just adding pieces of cooked chicken
to a chef salad. It makes a world of difference, because that buttermilk helps
to break down any toughness the chicken may possess, and it will come out
juicy, and melt-in-your-mouth tender.
Creamy Parmesan Chicken Florentine
2 boneless, skinless chicken breasts, butterflied and halved*
1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces mushrooms, sliced
1/4 cup unsalted butter
3 garlic cloves, minced
1 Melissa’s shallot, minced
1 tablespoon flour
2 boneless, skinless chicken breasts, butterflied and halved*
1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces mushrooms, sliced
1/4 cup unsalted butter
3 garlic cloves, minced
1 Melissa’s shallot, minced
1 tablespoon flour
1/2 cup homemade chicken stock
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground cracked pepper
1/2 teaspoon salt
2 to 3 handfuls baby spinach
In a large sauté pan, melt oil and butter together. Sauté the chicken on medium high heat for 3-5 minutes per side, or until browned and cooked through. Remove chicken to a plate, tent, and set aside. Put sliced mushrooms into the pan, cook and stir until softened. Remove with slotted spoon to bowl; set aside
Add the 1/4 cup butter to the pan and allow to melt. Add garlic and shallots, and cook, stirring occasionally, until tender, 1-2 minutes. Whisk in flour and cook until partially thickened. Whisk in chicken stock, cream, Parmesan cheese, garlic powder, onion powder, pepper, and salt. Add the spinach, and allow to simmer until sauce starts to thicken and the spinach is wilted. Return the chicken and mushrooms to the pan, heat through, and serve atop the pasta of your choice.
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground cracked pepper
1/2 teaspoon salt
2 to 3 handfuls baby spinach
In a large sauté pan, melt oil and butter together. Sauté the chicken on medium high heat for 3-5 minutes per side, or until browned and cooked through. Remove chicken to a plate, tent, and set aside. Put sliced mushrooms into the pan, cook and stir until softened. Remove with slotted spoon to bowl; set aside
Add the 1/4 cup butter to the pan and allow to melt. Add garlic and shallots, and cook, stirring occasionally, until tender, 1-2 minutes. Whisk in flour and cook until partially thickened. Whisk in chicken stock, cream, Parmesan cheese, garlic powder, onion powder, pepper, and salt. Add the spinach, and allow to simmer until sauce starts to thicken and the spinach is wilted. Return the chicken and mushrooms to the pan, heat through, and serve atop the pasta of your choice.
Makes 4 servings
*You learned how to do that here.
Another easy and excellent chicken dish is this toothsome Chicken Piccata.
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