Medium

Chicken Florentine with spinach and cheese

Name: Chicken Florentine with spinach and cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, Italian
Ingredients: 700 g Chicken breast (4 evenly thick pieces); 500 g Spinach (washed); 100 g Sheep’s cheese (mature, grated); 75 ml White wine; 30 g Plain flour; 500 ml Milk; 30 g Butter; 25 g Extra virgin olive oil; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time55 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Juicy chicken breast on spinach, topped with béchamel and browned sheep’s cheese.

20 minprep

35 mincooking

4servings

2.593 kcalwhole recipe

648 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Egg-free and 7 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Egg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBoilingBaking

Appliances

Frying panCasseroleOven

Cuisine

Home-styleItalian

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in ironHigh in calcium

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Chicken breast 4 evenly thick pieces 700 g
Spinach washed 500 g
Sheep’s cheese mature, grated 100 g
White wine 75 ml
Plain flour 30 g
Milk 500 ml
Butter 30 g
Extra virgin olive oil 25 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Season the chicken with salt and pepper. Brown in a frying pan with the oil for 3 minutes per side. Add the white wine, cover and cook for 8–12 minutes depending on thickness, until the centre reaches 74°C. Remove and reserve the juices.
Add the spinach to the frying pan and cook for 3–4 minutes until wilted. Let excess liquid evaporate. Spread in a baking dish and place the chicken on top.
Melt the butter in a saucepan, add the flour and stir for 2 minutes. Gradually whisk in the warm milk. Simmer for 8 minutes and add the chicken juices; check the salt.
Cover the chicken with the béchamel and sheep’s cheese. Brown under a preheated grill for 3–5 minutes, watching to prevent burning. Serve with parsley.