directions
-
1
Place washed spinach in a colander
-
2
Sprinkle with 2 teaspoons salt
-
3
Let stand 1/2 hour
-
4
Meanwhile make bowties according to the instructions for making cut pasta shapes in the Making Pasta chapter and set aside
-
5
Squeeze spinach to remove excess water
-
6
Flatten chicken by pounding lightly between 2 pieces of waxed paper
-
7
Sprinkle with remaining 1/2 teaspoon salt and pepper
-
8
Coat lightly in flour
-
9
Heat butter and olive oil over medium heat in a large skillet
-
10
Add chicken and brown on both sides until golden, about 10 minutes
-
11
Sprinkle with lemon juice
-
12
Remove chicken from skillet
-
13
Set aside
-
14
Add onion and garlic to pan drippings
-
15
Saute until golden
-
16
Add spinach
-
17
Saute until tender, about 5 minutes
-
18
Add half and half and vermouth
-
19
Stir in half of the Parmesan cheese
-
20
Add chicken
-
21
Cover and heat through
-
22
Set aside
-
23
Cook bowties until al dente, drain and transfer to a heated serving platter
-
24
Sprinkle pasta with the remaining 1/4 cup grated Parmesan cheese
-
25
Toss well
-
26
Serve Chicken Florentine over hot cooked bowties.
CHICKEN FLORENTINE
ingredients
- 1 full load of pasta dough made into bowties
- 1 pound fresh spinach, chopped
- 2-1/2 teaspoons salt
- 3 large whole chicken breasts, de-boned, skinned, split in half lengthwise
- 1/4 teaspoon white pepper
- 1/3 cup all-purpose flour
- 1/3 cup butter
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup chopped onion
- 3 garlic cloves, pressed
- 1 cup half and half
- 2/3 cup dry vermouth
- 2/3 cup freshly grated Parmesan cheese