Chicken Florentine - Garlic Spinach Chicken - Food Wishes
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Date: 2024-10-23
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Comments and reviews: 20
foodwishes
It looks almost festive. My mother came from Southern Italy. a small town. She taught me how to prepare dandelion greens in the spring time. They are supposed to cleanse the body. The way she did it is almost exactly the same way you prepared the spinach leaves, in fact, when I can't get dandelion greens, I prepare spinach that way.
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It looks almost festive. My mother came from Southern Italy. a small town. She taught me how to prepare dandelion greens in the spring time. They are supposed to cleanse the body. The way she did it is almost exactly the same way you prepared the spinach leaves, in fact, when I can't get dandelion greens, I prepare spinach that way.
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hycan4782
Powdered milk also makes a great crust on meats. Good maillard reaction enhancer that doesn't change the flavor profile to the nutty side, a cleaner fresh veg/savory meat profile. Works with pretty much any meat, poultry, or even tofu. Also good for those who can't do gluten or want keto levels of reduced starch in a dish.
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Powdered milk also makes a great crust on meats. Good maillard reaction enhancer that doesn't change the flavor profile to the nutty side, a cleaner fresh veg/savory meat profile. Works with pretty much any meat, poultry, or even tofu. Also good for those who can't do gluten or want keto levels of reduced starch in a dish.
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foodwishes
After all you're the Steve McQueen of your chicken florentine
Sidenote- I just realised how therapeutic chef Johns voice would be for a hangover. Next time I get drunk I'm binge watching chef John the next day. Oh I don't have a hangover but if I did I would
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After all you're the Steve McQueen of your chicken florentine
Sidenote- I just realised how therapeutic chef Johns voice would be for a hangover. Next time I get drunk I'm binge watching chef John the next day. Oh I don't have a hangover but if I did I would
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xmadeinchinax
Chef john! This sounds weird but could you make liver and onions I'm not really interested in making it, but it was something old people seemed to like so much but its existence confused me and I want to see how its made cheers!
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Chef john! This sounds weird but could you make liver and onions I'm not really interested in making it, but it was something old people seemed to like so much but its existence confused me and I want to see how its made cheers!
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dan797
I used to live in Manhattan and I would get chicken Florentine every Saturday night at this one Cabaret restaurant. I remember it was chicken on a bed of spinach with fresh mozzarella on top and a tiny tablespoon of marinara sauce.
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I used to live in Manhattan and I would get chicken Florentine every Saturday night at this one Cabaret restaurant. I remember it was chicken on a bed of spinach with fresh mozzarella on top and a tiny tablespoon of marinara sauce.
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mollysmith6055
Two words in a recipe title guarantee that my husband will not eat it Tuscan or Florentine. Sigh. I torture myself watching delicious recipe videos that I cannot recreate at home. Thank you anyway, Chef John.
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Two words in a recipe title guarantee that my husband will not eat it Tuscan or Florentine. Sigh. I torture myself watching delicious recipe videos that I cannot recreate at home. Thank you anyway, Chef John.
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evanking920
What about coating the chicken with a paste of unsalted butter, corn starch, and flour
Butter and flour for the color, and corn starch for crustification. by the way this recipe is perfection regardless.
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What about coating the chicken with a paste of unsalted butter, corn starch, and flour
Butter and flour for the color, and corn starch for crustification. by the way this recipe is perfection regardless.
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GregCurtin45
I think this would be really good with some chopped artichokes and maybe some Parmesan cheese (or even a bit of cream cheese in the sauce. Yes, I know it would no longer be 'Florentine. '
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I think this would be really good with some chopped artichokes and maybe some Parmesan cheese (or even a bit of cream cheese in the sauce. Yes, I know it would no longer be 'Florentine. '
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foodwishes
My favorite chef. I’ve prepared several of his dishes. This chicken Florentine is next. For those who love some cayenne check out his firecracker shrimp
Po Boys. Outstanding.
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My favorite chef. I’ve prepared several of his dishes. This chicken Florentine is next. For those who love some cayenne check out his firecracker shrimp
Po Boys. Outstanding.
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valvenator
0: 25 why didn't I think of this before
Chop it up after it's wilted. What an excellent time saving idea! Thanks Chef John, you just made life so much easier for me!
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0: 25 why didn't I think of this before
Chop it up after it's wilted. What an excellent time saving idea! Thanks Chef John, you just made life so much easier for me!
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pilates68
Ben Vereen! Now that is a truly obscure reference! I assume it’s his character’s name from Roots. Too funny! Pretty sure the character never tried Chicken Florentine.
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Ben Vereen! Now that is a truly obscure reference! I assume it’s his character’s name from Roots. Too funny! Pretty sure the character never tried Chicken Florentine.
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marilynsnider8183
What, not giving something the ol' choppa choppa I miss it. Do you have to add the peppers I'd use carrots, or maybe sun dried tomatoes. That'll be really good.
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What, not giving something the ol' choppa choppa I miss it. Do you have to add the peppers I'd use carrots, or maybe sun dried tomatoes. That'll be really good.
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parttimehuman
I'll bet a little grated Parmigiano-Reggiano would go great during the cream step. Not too much like an alfredo. But just a bit.
I'm gonna try this tonight
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I'll bet a little grated Parmigiano-Reggiano would go great during the cream step. Not too much like an alfredo. But just a bit.
I'm gonna try this tonight
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avantikamohan389
Hello! Genuine question here. Why brown the chicken and get a crust when it will get soggy later while being cooked in the sauce Does the skin remain crisp
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Hello! Genuine question here. Why brown the chicken and get a crust when it will get soggy later while being cooked in the sauce Does the skin remain crisp
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jonmccormick6805
Well now, I don't like cooked spinach, but with all of the other flavors, this might be better than any other combination
spinach dish that I've tried.
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Well now, I don't like cooked spinach, but with all of the other flavors, this might be better than any other combination
spinach dish that I've tried.
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urskrik6353
If you can forage stinging nettle I highly advice you to replace spinach with that, since it is superior in taste ( only pick the most tender leaves )
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If you can forage stinging nettle I highly advice you to replace spinach with that, since it is superior in taste ( only pick the most tender leaves )
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michaeldonahue1009
You can use bechamel or cream sauce, red orange or yellow bell peppers. After all, you are the racist Paula Deen of your Chicken Florentine.
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You can use bechamel or cream sauce, red orange or yellow bell peppers. After all, you are the racist Paula Deen of your Chicken Florentine.
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cdsentone3832
I think I would add the accumulated juices from the spinach at the wine reduction stage. Why let the spinach flavor you paid for go to waste.
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I think I would add the accumulated juices from the spinach at the wine reduction stage. Why let the spinach flavor you paid for go to waste.
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wolfer1000
We make chicken every friday. Usually I make a whole oven roasted chicken, but I think I'm going to have to try this Chicken Florentine!
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We make chicken every friday. Usually I make a whole oven roasted chicken, but I think I'm going to have to try this Chicken Florentine!
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sasharaj
Your family is adorable. It's a pleasure to learn from you and to enjoy your family dynamics. Well done, Dad and mom -- and son:
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Your family is adorable. It's a pleasure to learn from you and to enjoy your family dynamics. Well done, Dad and mom -- and son:
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