Poulet sauté Florentine

Servings: 2

 

 

Ingredients:

 

2 large skinless, deboned chicken breast halves (approximately 1.25 pounds)

 

1/8 teaspoon salt

 

1/8 teaspoon freshly finely ground black pepper

 

2 Tablespoons flour

 

2 Tablespoons unsalted butter, divided

 

 

Sauce:

 

1 tablespoons unsalted butter

 

2 cups sliced button, cremini, oyster, chanterelles, and/or baby portobello mushroom caps

 

¼ cup shallots, peeled and cut in rings

 

¼ teaspoon salt

 

½ teaspoon peeled and minced garlic

 

1/2 cup dry white wine (if omitting white wine, substitute with an an additional ¼ cup of chicken stock)

 

1/4 cup chicken stock

 

¼ teaspoon Herbs de Provence*

 

1 cup heavy whipping cream

 

6 cups fresh baby spinach, stems removed

 

¾ cup freshly grated Parmesan cheese

 

1/8 teaspoon grated nutmeg

 

 

 

Garnish:

 

¼ cup freshly finely grated parmesan cheese

 

 

 

Process:

 

Breasts:

 

Preheat oven to 300°F.

 

Tenderize the breasts with a meat tenderizer or the sharp edge of a saucer. It is not necessary to flatten them, just tenderize them. Large breasts come from older hens.

 

Whisk together the salt, pepper and flour in a bowl.

 

Place the dredging flour on a plate.

 

Dredge the breast halves in the seasoned flour to cover each completely. Place on a clean plate.

 

Heat a cast iron skillet over medium-high heat.

 

When hot, add 1 tablespoon of the butter.

 

When the butter is bubbling, use tongs to add the dredged breast halves. Fry on one side until golden brown.

 

Add second tablespoon of butter to skillet.

 

When it is melted, use tongs to turn the breasts over and fry that side until golden brown. If necessary, upend the breasts on their sides and fry until each side is golden.

 

When finished, remove to a clean plate, tent and reserve in the warm oven.

 

 

Note: Breasts may be served whole or sliced against the grain, from top to bottom in 1/2” slices. If serving sliced, do so now, before tenting and placing in the oven to keep warm.

 

 

Sauce:

 

Add 1 tablespoon butter to the skillet.

 

When the butter has melted and started to bubble, add the mushrooms and shallots and sauté until the mushrooms begin to sweat and grow limp. The shallots should be soft by this time. Do not brown the shallots.

 

Add the wine, chicken stock, garlic, salt, nutmeg, and Herbs de Provence to the skillet.

 

Simmer until the sauce is reduced by half.

 

Add spinach and stir gently. Allow spinach to remain in the sauce until the spinach is cooked to the degree desired. The dish presents well if the spinach is only cooked for a few minutes so that it is limp, but not unduly wilted and has a bright green color.

 

Add the cream and allow the sauce to heat until steam rises from the surface. Do not simmer the sauce as this can cause the sauce to break (separate).

 

 

Plating:

 

Individual servings: Pour a quarter of the sauce on a serving plate and place one whole or sliced breast half on top of the sauce. Sprinkle with grated Parmesan cheese. Serve.

 

Platter: Pour the sauce into a serving platter with a well. Arrange sliced breast halves down the middle (lengthwise) of the platter. Sprinkle with grated Parmesan cheese. Serve.

Alternatively, arrange whole breast halves on top of the sauce and sprinkle with grated Parmesan cheese. Serve.

 

 

 

*Italian seasoning may be substituted for Herbs de Provence.  Keep in mind that this is a French dish.