This was dinner last night. We both enjoyed it very much. Used fresh Kale instead of Spinach and 5 thighs.
Chicken Florentine
Seasoning Mix:
2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
1 tsp.garlic powder
1 tsp. dry mustard
1 tsp. dried thyme leaves
1 tsp. dried sweet basil leaves
3/4 tsp. white pepper
1/2 tsp. ground sage
1/2 tsp. ground nutmeg
8 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
3 eggs
1/4 cup plus 3 TB. half and half, in all
3/4 cups bread crumbs
1/2 cup grated Parmesan cheese, in all
8 TB. (1 stick) unsalted butter, in all
1 1/2 lbs fresh (preferred) or frozen spinach, thawed if frozen, rinsed if fresh, and drained and toweled dry
1. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 TB. plus 1 1/4 teaspoons.
2. Place the chicken breasts on a flat surface and pound them a few times with the flat side of a cleaver or a heavy knife. Sprinkle the breasts on one side with 1 TB. of the seasoning mix, patting it in with your hands. Turn the breasts and pat another 2 1/2 tsp. of the mix into the second side.
3. Combine the flour and 1 tsp. of the mix in a shallow bowl. Combine the eggs, 3 TB. of the half and half and 1/4 tsp. of the seasoning mix in another shallow bowl. Beat thoroughly with a fork. Combine the bread crumbs, 2 tsp. of the seasoning mix, and 1/4 cup of the Parmesan cheese in a third bowl.
4. Dredge the chicken breasts one at a time in the seasoned flour, dip them n the egg mixture and then dredge them in the bread crumb mixture, shaking off any excess crumbs. Add the remaining 1/4 cup half and half to the egg mixture, beat briefly with a fork and set aside.
5. Melt 4 TB. of the butter in a 12 inch skillet over high heat. As soon as the butter starts to sizzle, add the chicken breasts and brown on both sides. Remove the chicken from the skillet and set aside. Add the remaining 4 TB. butter to the pan, along with the remaining seasoning mix. When the butter sizzles, add the spinach, pressing it down gently and cook until it starts to wilt, about 1 minute. Pour the reserved egg/half and half mixture over the spinach and stir well. Sprinkle with the remaining 1/4 cup Parmesan cheese. Place the chicken breasts on top, cover, and turn the heat down to medium low. Cook until the chicken is cooked through, about 13 minutes. Serve immediately.
Source: "Chef Paul Prudhommes Seasoned America - 1991
Chicken Florentine
Seasoning Mix:
2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
1 tsp.garlic powder
1 tsp. dry mustard
1 tsp. dried thyme leaves
1 tsp. dried sweet basil leaves
3/4 tsp. white pepper
1/2 tsp. ground sage
1/2 tsp. ground nutmeg
8 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
3 eggs
1/4 cup plus 3 TB. half and half, in all
3/4 cups bread crumbs
1/2 cup grated Parmesan cheese, in all
8 TB. (1 stick) unsalted butter, in all
1 1/2 lbs fresh (preferred) or frozen spinach, thawed if frozen, rinsed if fresh, and drained and toweled dry
1. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 TB. plus 1 1/4 teaspoons.
2. Place the chicken breasts on a flat surface and pound them a few times with the flat side of a cleaver or a heavy knife. Sprinkle the breasts on one side with 1 TB. of the seasoning mix, patting it in with your hands. Turn the breasts and pat another 2 1/2 tsp. of the mix into the second side.
3. Combine the flour and 1 tsp. of the mix in a shallow bowl. Combine the eggs, 3 TB. of the half and half and 1/4 tsp. of the seasoning mix in another shallow bowl. Beat thoroughly with a fork. Combine the bread crumbs, 2 tsp. of the seasoning mix, and 1/4 cup of the Parmesan cheese in a third bowl.
4. Dredge the chicken breasts one at a time in the seasoned flour, dip them n the egg mixture and then dredge them in the bread crumb mixture, shaking off any excess crumbs. Add the remaining 1/4 cup half and half to the egg mixture, beat briefly with a fork and set aside.
5. Melt 4 TB. of the butter in a 12 inch skillet over high heat. As soon as the butter starts to sizzle, add the chicken breasts and brown on both sides. Remove the chicken from the skillet and set aside. Add the remaining 4 TB. butter to the pan, along with the remaining seasoning mix. When the butter sizzles, add the spinach, pressing it down gently and cook until it starts to wilt, about 1 minute. Pour the reserved egg/half and half mixture over the spinach and stir well. Sprinkle with the remaining 1/4 cup Parmesan cheese. Place the chicken breasts on top, cover, and turn the heat down to medium low. Cook until the chicken is cooked through, about 13 minutes. Serve immediately.
Source: "Chef Paul Prudhommes Seasoned America - 1991