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 and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Milk: Ingredient to check: Sheep’s cheese, Milk, Butter. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

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

Jump to steps

20 minpreparation and possible waiting

35 mincooking

4servings

2.215 kcalwhole recipe

554 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 and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBoilingBaking

Appliances

Frying panCasseroleOvenSaucepan

Cuisine

Home-styleItalian

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.