Recipes

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
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.


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