Friday, July 24, 2009
It's time for another recipe! I had some cream, chicken, Locatelli cheese, and spinach on hand, so I put my own spin on a classic. The guys gave it two thumbs up!
2 boneless skinless chicken breast halves, butterflied, then cut into pieces and pounded flat.
1/2 cup flour
2 tbsp olive oil
2 Tbsp butter
2 garlic cloves, minced
1 10 oz bag of fresh spinach
1 cup heavy cream
1 cup grated Pecorino Romano cheese (Locatelli)
Egg noodles cooked according to package directions. (about 1/3 of a one pound bag)
Prepare chicken pieces as above. Sprinkle with salt, pepper, and garlic powder, then place in a bowl with a tight-fitting lid, add flour and shake it until chicken is coated with flour. Heat olive oil in skillet over medium high heat. Add garlic and cook just until it starts to change color--not browned. Remove garlic. Add butter to skillet. Place floured chicken in skillet and cook until golden brown on all sides. Remove chicken and add spinach to skillet. Saute until the spinach is wilted. Then add cream and reserved garlic and heat until bubbling. Add the chicken and grated cheese and cook about two minutes more. Season to taste with more salt, pepper, and garlic powder. Add cooked noodles, toss gently, serve, and enjoy! Makes about three or four servings.
Since this is an Italian dish, you need a nice Italian hunk to enjoy it with. This is Leo Giamani. I have more of him, but I didn't think you'd want a naked Italian with your Chicken Florentine.
Of course, I could be wrong about that. . . .