Recipe

Florentine Souffle Chicken Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 8 months, 3 weeks ago This is my version of Chicken Florentine. The topping is light and flavorful and the chicken stays nice and moist. I served it with my Fresh Wild Mushroom Tortellini and some mixed heirloom baby tomatoes in extra virgin olive oil and aged balsamic. Prep:10m Cook:30m Servings:4	Luisascater
	florentine souffle chicken italian french

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juels

lacrenshaw

Ingredients

1 lb fresh baby Spinach; stems discarded

4 oz Cream cheese, softened

1 TBSP all purpose flour

1 Egg yolk

1 egg white, whipped to stiff peaks

1/3 cup grated Parmigiano-Reggiano

1/4 cup onion, diced

1 TBSP butter, unsalted

Freshly ground nutmeg, to taste

1 Tbs. fresh tarragon, minced

2 organic chicken breasts, (tender lion trimmed off), slightly pounded

butter and olive oil, for searing

Directions

Preheat oven to 375 degrees.

Place spinach in a heavy nonstick skillet over medium high heat. Cover and cook 4-5 minutes, stirring occasionally, or until spinach is wilted and tender. Transfer to a colander, let cool. Press or squeeze out excess liquid.

Sauté onion in skillet with butter on medium heat. Chop spinach and add to skillet and season with salt, pepper and nutmeg. Transfer to a bowl and add flour, cream cheese, egg yolk, tarragon and parmesan cheese. Fold in egg white. Set aside

Season the chicken on each side with salt and pepper. Using the same skillet you cooked the spinach in, sear the chicken in a little olive oil & butter on each side, about 3-4 minutes. Arrange chicken in a baking dish. Top with spinach soufflé mixture.

Bake 25 minutes. Serve immediately.

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Comments

lacrenshaw 8 months, 3 weeks ago said:
Very nice, luisa! I'll be trying this next time we have florentine. My thanks and my five.
Lorraine

juels 8 months, 3 weeks ago said:
Definitely sounds like a winner! Never tried anything like this before! The spinach topping has to be amazing! Flagged for beauty!

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