Skillet Chicken Florentine
Delicious, easy dinner, all made in the same stove top skillet! Serves 4
4 chicken skinless, boneless breasts (about 1/2 lb. each)
2 Tbsp. butter
⅓ c. flour
3 Tbsp. milk
Salt and pepper
1 c. crispy breadcrumbs or panko
1 clove garlic, minced or pressed
1½ c. cherry tomatoes, halved
6-8 c. fresh spinach leaves, stems removed
2-3 Tbsp. chicken broth or water
4 thin slices provolone, swiss, or mozzarella cheese (or 1/2 c. shredded cheese)
Rinse chicken breasts, and pat dry.
Note: If they are real thick, place between waxed paper or plastic wrap, and pound them down a little with a rolling pin or mallet (this will help them cook more quickly and evenly- and tenderizes them too!)
Line up 3 shallow bowls or plates on your counter.
In #1: flour, in #2: whisked egg and milk, seasoned with salt and pepper, in #3: breadcrumbs.
Coat all sides of each chicken breast with flour, then dip and turn in egg mixture, and last, coat all over with breadcrumbs.
Combine and heat butter and 1 Tbsp. olive oil in large skillet. Add the prepared chicken breasts, and cook about 5-8 minutes per side, until done- juices should run clear and the coating should be crispy and browned. Remove from pan, set aside, and keep warm.
Add 1-2 tsp. olive oil if skillet is dry, then add the garlic, and cook until soft and aromatic, about 1-2 minutes. Add cherry tomatoes, cook about 2 minutes more, or until they start to break down. Stir in spinach and broth or water, push to the sides, then return the chicken breasts to the skillet. Top each with cheese. Cover the skillet until the cheese has melted, and spinach has wilted (about 1-2 min) .
Recipe created or adapted by Liz Talley, Urban Graze
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