Unstuffed Chicken Florentine-ci |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My own creation which is a rich, filling twist on a stuffed chicken Florentine. This would be good with rice or pasta, but it's decadent with potatoes, using the sauce in place of gravy. Cook time includes stove top and oven cooking. Ingredients:
6 boneless, skinless chicken breasts, rinsed and patted dry |
6 strips bacon |
1 stick butter, divided |
2-3t olive oil |
3 cloves garlic, minced |
1 small onion, chopped |
8oz mushrooms chopped(rather than sliced) |
1/2lb fresh spinach, roughly torn |
1 1/2 cups 1/2 and 1/2 |
1/2 cup white wine or chicken stock |
2t cornstarch |
1/2 cup parmesan cheese, shredded or grated |
salt and pepper |
Directions:
1. Salt and pepper both sides of chicken and wrap each breast with a piece of bacon, securing with a toothpick.
2. In skillet, lightly brown chicken in olive oil, about 5 minutes, each side, depending on thickness.
3. Meanwhile, in another, larger, pan, melt butter(6T) and add onion, garlic and mushrooms.
4. Cook about 5 minutes or so, until veggies are just tender.
5. Add cornstarch to make roux(so cook and stir until thick and bubbly)
6. Add wine or stock and cook about 3 minutes, until slightly thickened.
7. Add 1/2 and 1/2 and stir to combine.
8. Add spinach and cheese and cook another few minutes just til spinach cooks down slightly and cheese melts.
9. Place chicken breasts in sprayed or buttered(why the hell not! ;) glass 9X13 dish and carefully pour sauce over them.
10. Bake at 350 for about 30 minutes, or until chicken reaches 160, internal temp.
11. Let rest for a few minutes for chicken to cook a bit more and sauce to thicken.
12. Serve with rice, pasta, or, as we did, with mashed potatoes.
13. ***Please note that we think water logged chicken is the culprit to why a couple of the dishes have come out thinner sauced... if you're concerned about this happening, simply up the cornstarch. It won't hurt it to be thicker! :)
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