Creamy Chicken Breasts Florentine
|Skimmed chicken broth||250 Milliliter (1 Cup)|
|Boneless, skinless, chicken breasts||4 (120 Grams Each)|
|Onions||1⁄2 , chopped|
|Minced celery stalk and leaves||1⁄2 , chopped|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), chopped|
|Shallots||2 , chopped|
|Canned artichoke hearts||4 , sliced|
|Fresh spinach||500 Milliliter, chopped (2 Cups)|
|White pepper/ salt||1⁄4 Teaspoon (2 Milliliters)|
|Dry tarragon||1 Teaspoon (5 Milliliters)|
|Sauce thickener||15 Milliliter (1 Tablespoon, For White Sauces)|
Heat the chicken broth in a saucepan.
Add the chicken breasts, onion, celery leaves and poach for 10 minutes on low heat; set aside.
In a large skillet, heat the oil over medium-high heat and cook the garlic, shallots, artichokes and spinach.
Add the pepper and sprinkle with tarragon; cook for 2 minutes.
Place the spinach on a serving dish and lay the chicken on it.
Thicken the broth with sauce thickener and pour over chicken.