Tuesday, April 28, 2009
birds in Florence
Chicken Florentine is one of those dishes that was so popular in the 1960s. I wasn't alive in the 60s but I have it on good authority that this was popular back then. I think that usually Chicken Florentine is served as either something rolled up or made into a casserole and served at church potluck suppers around the Midwest. Don't get me wrong, I love a good church potluck in the Midwest. I just wanted something a little different -- something that was really about the chicken and the spinach and not canned soup and egg noodles. I also did not want to roll up a boneless chicken breast with a paltry amount of spinach inside that mostly wants to ooze out to freedom on a bake sheet. So, this is chicken breast, seared and then poached in a cream sauce, the cream sauce is finished with sauteed spinach and Parmesan cheese, and then poured over the chicken, topped with more Parmesan and then browned under the broiler. All in all, very tasty indeed.