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Butter Chicken Florentine

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  Carrots 2 , coarsely chopped
  Celery stalks 2 , coarsely chopped
  Onion 1⁄2 , coarsely chopped
  Bay leaf 1⁄2
  Dried thyme 1⁄4 Teaspoon
  Chicken stock 1 3⁄4 Cup (28 tbs)
  Whole chicken breasts 4
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Spinach 2 Pound
  Ground nutmeg To Taste
  Egg yolks 2 , beaten
  Heavy cream 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Cayenne 1 Pinch
  Grated gruyere cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Preheat the oven to 400°F.
2. Butter an ovenproof dish thoroughly. Make a bed of the chopped vegetables; add the bay leaf and thyme and season with salt and pepper. Pour the chicken stock over the vegetables. Lay the chicken breasts on top and sprinkle with salt and pepper. Cover with well-buttered wax paper and bake for 40 minutes.
3. Lift out the chicken breasts. Drain the juices; there should be 2 cups. Remove the bones from the chicken breasts. Slice in scallops.
4. Melt 3 tablespoons butter in a saucepan. Add 3 tablespoons flour and blend. Add the vegetable stock and simmer gently for 30 minutes, stirring from time to time.
5. Blanch the spinach and drain thoroughly. Season with salt, pepper, nutmeg and butter.
6. Butter an ovenproof dish. Make a bed of the spinach. Lay the sliced chicken on top. Mix the egg yolks and cream and stir into the sauce to thicken. Add the lemon juice and cayenne. Pour over chicken. Scatter the cheese on top. Cool, wrap in plastic, and refrigerate.
7. Reheat in 350°F. oven for 20 minutes until hot, and then brown under broiler. Sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
4

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