Restaurant Recipe Reviews

Italian dishes are easy to make with extremely less number of ingredients but full of nourishment and taste. There are numerous Italian cousins which were previous can only made in Italy or its environment, but now even all the Italian food is available in every part of the world with same taste and nutritive value. Chicken Florentine is one of the Italian foods which are very easy to make but it is full of nutrition and taste. It takes only 30 minutes to make this dish but it can electrify your guest or perhaps your folks, because it tastes awe-inspiring. The nicest thing of Chicken Florentine is, it is for all the family, every person in the family certainly would like this dish because of the ingredients use in this dish. There are extremely less number of ingredients been using in this dish which may be typically available in the market and are much cheap. The ingredients of Chicken Florentine are:

4 boneless skinless chicken breasts

6 large spoons Cajun seasoning

1 (10 ounces) package sliced spinach (thawed and drained)

2 large spoons butter or margarine

2 tablespoons flour

2 cups milk

cup Parmesan cheese

teaspoon garlic powder

1 package noodles

4 spoons olive oil

On taste salt and pepper

All of the above mentioned ingredients could be typically available in the market and most of them are the part of our place grocery all of the time. As the ingredients of Chicken Florentine are simple, same will be the recipe of the dish. The direction on which you have got to make Chicken Florentine is:

First thing you must do is to sprinkle the chicken with pepper and salt, dredge the chicken in the flour to coat gently, you have got to shake off excess flour, so that it won't create any problem in further recipe making. Now melt 2 tablespoons of butter in a heavy giant skillet over gentle heat, add the chicken and cook till brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Now the second part of the recipe, here you melt 2 tablespoons of butter in the same pan over gentle heat. Add the shallots and garlic shakes the pan for about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce decreases by half, stirring often , about 3 minutes. Stir in the parsley. Season the sauce, to sample, with pepper and salt. Add the chicken and any accumulated juices to the sauce, and turn the chicken to cover in the sauce. In the meantime, melt the leftover 2 large spoons of butter in another large pan over medium heat. Add the spinach and saut till heated thru. Season the spinach, to taste, with pepper and salt. Prepare the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

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