Petti Di Pollo Ala Florentino(Chicken Floren Recipe

Name: Petti Di Pollo Ala Florentino(Chicken Floren
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package spinach fresh; 1 1/2 tablespoons olive oil; 2 cloves garlic or more, minced; 4 each chicken breast halves, boneless, skin-on; 1 x salt and black pepper; 2 large eggs beaten; 1/2 cup flour, all-purpose for dredging; 3 tablespoons butter; 1 tablespoon flour, all-purpose; 1 cup chicken broth; 1 x lemon juice; 1 x salt and black pepper; 1 x parsley sprigs and lemon, slices for garnish

Servings: persons

1 package spinach fresh
1 1/2 tablespoons olive oil
2 cloves garlic or more, minced
4 each chicken breast halves, boneless, skin-on
1 x salt and black pepper
2 large eggs beaten
1/2 cup flour, all-purpose for dredging
3 tablespoons butter
1 tablespoon flour, all-purpose
1 cup chicken broth
1 x lemon juice
1 x salt and black pepper
1 x parsley sprigs and lemon, slices for garnish

1
Wash spinach leaves and blanch in boiling water for 10 seconds.
2
Drain.
3
Heat oil in a large saute pan over medium heat, add garlic and cook until fragrant, then add spinach and cook, stirring, for 3 minutes.
4
REmove spinach from pan and keep warm.
5
Rinse chicken, then pound to 1/2-inch thickness.
6
Heat the same saute pan over medium heat until a light haze forms from the oil; add more oil if needed.
7
Stir salt and pepper to taste into flour and dredge the chicken breasts.
8
Dip chicken inot the beaten eggs and fry chicken until cooked through and lightly browned on both sides, about 7 minutes total.
9
While chicken is cooking, make the sauce.
10
To make the sauce, melt the butter in a skillet over medium- high heat.
11
Add the flour and cook stirring until it is dissolved and the mixture is a golden brown, about 3 minutes.
12
Slowly stir in the chicken broth, then the lemon juice.
13
Season with salt and pepper to taste and cook until nicely thickened, about 2 minutes.
14
To serve, arrange a bed of spinach on each plate, placing chicken breast on top and spooning sauce over all.
15
Garnish with parsley and lemon slices.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package spinach fresh, 1 1/2 tablespoons olive oil, 2 cloves garlic or more, minced, 4 each chicken breast halves, boneless, skin-on, and more.

Yes, Petti Di Pollo Ala Florentino(Chicken Floren falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Petti Di Pollo Ala Florentino(Chicken Floren

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions