Pollo Alla Fiorentina
I looked up the history of Chicken Florentine because I was taught to make it with a chicken bouillon (which I would never use at home) and lemon based sauce. Some of the recipes I’ve seen have called for a creamy white sauce, almost like an Alfredo. I wanted to know which was more authentic. It turns out that neither is. A true dish “alla Fiorentina” has nothing to do with chicken and means the recipe originates from the Tuscany region of Italy, or is in the Tuscan style. Chicken Florentine is rumored to have been created in France by a restaurateur. So I guess any version goes. Here is mine.
8 boneless, skinless chicken breasts, pounded to an even thickness
2 T extra virgin olive oil
Salt & Pepper to season chicken
2 T garlic
1 T butter
3 T extra virgin olive oil
2 T garlic, minced
2 c. onions, julienne
2 c. frozen spinach, thawed
1 c. chicken stock
3 T lemon juice
Salt & Pepper to taste
2 c. mozzarella cheese, grated
1/2 c. assiago cheese, grated
Heat oven to 350 degrees.
Heat griddle or large skillet over medium to high heat. Season chicken breasts. Drizzle oil on griddle or in pan and heat. Add chicken breasts and cook adusting temperature as needed until done, when a thermometer inserted into center reads at least 165 degrees. Place in the bottom of a baking dish.
Heat oil and butter in a large saute pan over medium heat.
Add garlic and sweat until translucent. Add onions and sweat until translucent as well.
Add spinach and saute for 2 to 3 minutes with the onions and garlic.
Add lemon and chicken stock.
Cook an additional 5 to 8 minutes until liquid is reduced. Season with salt and pepper. Top each cooked chicken breast with spinach topping.
Divide cheese among breasts, sprinkling a bit of each over the spinach.
Bake 15 to 20 minutes, longer if you want the cheese to brown.
Makes 8 servings.