Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken alla fiorentina. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Fiorentina, or petto di pollo alla fiorentina. Chicken Florentine style is an easy and incredibly tasty dish, ready in minutes. This recipe for chicken Fiorentina is with fresh spinach.
Chicken alla Fiorentina is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Chicken alla Fiorentina is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken alla fiorentina using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken alla Fiorentina:
- Take 450-500 g fresh spinach
- Make ready 1-2 chicken breast fillets, depending on their size
- Make ready salt and pepper
- Get flour, for dredging
- Get 2-3 tbsp. vegetable oil
- Get 100 ml dry white wine
- Make ready 2 tbsp. butter
- Make ready 2 large cloves of garlic, grated
- Get 250 ml double cream
- Make ready 1 squeeze lemon
Bistecca alla Fiorentina - When you travel to Tuscany, this steak is a must! It is the largest and one of the oldest cattle breeds in the world. The famous Bistecca alla Fiorentina is produced from its meat. Pollo alla Fiorentina: Boneless breast of chicken, white wine sauce, served on a bed of spinach - Picture of La Stanza, New York City.
Steps to make Chicken alla Fiorentina:
- Rinse the spinach and wilt it in a microwave (3 minutes) or plunge it in a pan of boiling water for 30 seconds. Drain on a colander and, when cool, squeeze as much moisture as you can. Chop it very roughly.
- Remove the skin from the chicken fillets and slice it on the diagonal into 10-12 pieces, slightly larger than bite-sized. Sprinkle with salt and pepper and dredge in plain flour.
- Heat the oil in a large frying pan. Shake the excess flour off the chicken pieces and fry them on both sides until golden and cooked through. Remove from the pan and keep to one side.
- Turn the heat up and pour the wine into the pan, scrape the bottom with a spatula to deglaze. Boil down the wine until there’s hardly any liquid left.
- Add the butter to the pan, add the garlic and stir it about for a few seconds. Pour in the cream and boil it down again until the sauce is thick. Add the spinach and toss it in the sauce, then return the chicken to the pan. Make sure everything is warmed through without mixing the three ingredients (chicken, spinach, sauce) too much. Place the spinach on the plates, followed by chicken pieces and spoon the sauce over the chicken.
Giulia's crespelle alla fiorentina recipe is the perfect starter for a Tuscan Christmas feast. If your usual chicken breast routine is starting to feel a little ho-hum, this simple recipe is sure to shake things up. Perfectly seared chicken breasts are nestled into a decadent cream sauce that's bolstered. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly.
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