Chicken Florentine

If you’re looking for a new favourite meal, this is your guy. It’s dish-intensive but sooooo worth it! Hopefully you have a dishwasher, or kids, because kids need responsibilities and dishes need washing!

I don’t know where to start when describing this dish. Bacon. Chicken. Two different types of cheese. Creamy mushroom soup and extra cream! It’s a taste-fest like no other. The Husband immediately informed me that this is his new number one. I never thought I’d see the day. I mean, dude would live on lasange if he could, but along came this delight and knocked it off its top spot. They say change is good… except when The Husband asks you to make it again two days later!

Chicken Florentine

  • Servings: 6
  • Time: 40 minutes + 30 minutes oven time
  • Difficulty: intermediate
  • Print

Chicken Florentine 1Supplies:

  • 500g boneless, skinless chicken breasts cut into chunks
  • 200g bacon, cut up and cooked
  • 4 tablespoons flour
  • 500g spinach, par cooked
  • 400g chopped mushrooms
  • 1 tablespoon minced garlic
  • 1 tin condensed creamy mushroom soup
  • 1 cup cream
  • 4 tablespoons butter
  • 1 tablespoon Italian herbs
  • 2 tablespoons lemon juice
  • 200g grated cheddar
  • 200g grated mozzarella
  • Non-stick cooking spray

Making it happen:

Chicken Florentine 21. Cut up the bacon and fry in 2 tablespoons of butter on medium heat, until cooked, about 10 minutes. Set aside but keep the juices in the pan.

 

 

Chicken Florentine 32. Cut the chicken breasts into chunks. Dredge them through flour, shaking off the excess. In the same pan, fry the chicken pieces on medium heat until no longer pink, about 5 minutes, then add the garlic and fry for another 5 mins. Remove from heat, cover and set aside.

Chicken Florentine 93. Add the mushrooms to the pan and fry on medium heat for 5 minutes until soft. Meanwhile, par cook the spinach, just enough until it softens slightly. Spinach, when uncooked, takes up a large amount of space, and you’re only par cooking it until it shrinks.

 

Chicken Florentine 84. Preheat your oven to 200°C (mine takes 10 minutes to heat up to that temperature, making this the perfect time to switch it on). Pour the condensed mushroom soup and cream into a saucepan and simmer for 10 minutes. Add the Italian herbs and lemon juice and stir well. Add the cheddar and stir until melted.

Chicken Florentine 65. In a deep dish, spray cooking spray at the bottom and layer the spinach across the dish. Place the mushrooms over the spinach and pour half the sauce over the mushrooms. Spread the chicken pieces on top and pour the remaining sauce over the chicken, making sure you cover the entire dish. Sprinkle the mozzarella on top and bake, uncovered, for 30 minutes. Serve with rice or pasta.

Chicken Florentine 7

 

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