Florentine Chicken
Main Dishes • Italian
Description
Conventional convection oven: bake at 200°C for 25-30 minutes. Oven: After adding spinach, place the dish back in the oven to simmer for 3-4 minutes, until the spinach is cooked. Place the dish on the lower rack of the oven for roasting and leave it for 20-25 minutes, until a golden crust forms.
Ingredients
- Butter 0 oz
- Onion 1 piece
- Garlic 1 clove
- Fresh basil leaves 15 oz
- Ground Nutmeg to taste
- Salt to taste
- Olive Oil 1 tablespoon
- Chicken fillet 4 pieces
- Wheat Flour 0 oz
- Milk 20 fl oz
- Mustard Greens 1 tablespoon
- Cheese Spread 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Melt 25 g of butter in a large pot and sauté the onion and garlic until they are soft but not colored, then add the spinach and cook until the spinach is wilted.
Step 2
Let the juice drain, roughly chop the spinach, and place it in a baking dish.
Step 3
Heat a cast iron grill pan. Brush the chicken fillets with a small amount of oil and place them on the grill pan. Cook both sides until clear grill marks appear.
Step 4
Move the skillet to the bottom of the oven for roasting and leave it there until cooked through (for 10-15 minutes).
Step 5
Place the cooked pieces of chicken fillet on a bed of spinach.
Step 6
At the same time, prepare the sauce. Place the butter (40 g), flour, and milk in a saucepan, bring to a boil while stirring continuously until the sauce thickens. Remove from heat and mix in the mustard and cheese, adding seasoning to taste.
Step 7
Pour the sauce over the chicken and sprinkle with grated cheese. Serve the dish hot.
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