Anything “florentine” means cooked with spinach and a béchamel sauce.Can be served with rice or pasta. Nutmeg is a natural partner for spinach but can be left out if you don’t have any.
250g fresh spinach, stems removed and washed
2 cloves of garlic crushed
1 onion, finely sliced
2 fat boneless chicken breasts, sliced in half horizontally
50ml dry white wine
1 tbsp flour
250ml double cream
freshly grated nutmeg to taste
Preheat the grill to medium hot
Add chicken to pan with a little seasoning with a little more butter and brown chicken all over. Once browned, remove and place on top of the spinach and onion.
- 250 g fresh spinach rinsed and stalk removed
- 60 g butter
- 2 cloves garlic crushed
- 1 onion finely sliced
- 2 chicken breast fillets sliced in half horizontally
- 50 ml white wine
- 1 tbsp flour
- 250 ml double cream
- freshly grated nutmeg to finish
- Preheat the grill to medium hot
- In a large frying pan, melt half the butter and sauté the onions until soft and golden. add the spinach to the pan and allow to wilt then tip into the bottom of a baking dish or roasting tin that will be big enough for the 4 pieces of chicken.
- Add chicken to pan with a little seasoning with a little more butter and brown chicken all over. Once browned, remove and place on top of the spinach and onion.
- Put the rest of the butter in the pan, sweat the garlic for a couple of minutes on a low heat then add the flour to the pan and Add the white wine and stir quickly to make a thick sauce. Turn down the heat and slowly add the double cream and combine well.
- Pour the sauce over the chicken, season with salt and pepper and another grating of nutmeg. Put under the grill for 5-7 minutes
- Serve with boiled rice or pasta