Clodagh McKenna's creamy chicken florentine
We might have lost an hour as the clocks 'spring forward', so Clodagh's here to save you time in the kitchen with her super speedy dinner! 30 minutes is all you need to create a deliciously creamy, cheesy chicken florentine that all the family will love!
Chicken florentine
Serves: 4
Ingredients
4 boneless, skinless chicken breasts 1 tbsp olive oil 50g butter300g chestnut mushrooms, sliced1 onion, finely chopped 4 garlic cloves, crushed/minced 2 tbsp plain white flour/all-purpose 250ml whole milk125ml chicken stock/broth125g baby spinach 50g Parmesan cheese, grated 1 tbsp fresh lemon juiceSea salt and freshly ground black pepper
Method
1. Place the chicken breast fillets between two sheets of cling film. Flatten the fillets by bashing them with a wooden rolling pin until they are even in size and about 1cm thick. Season with sea salt and freshly ground black pepper.
2. Place a frying pan over a medium heat and add one tablespoon of olive oil. Add the chicken and sear for 3 minutes on each side until browned. Once browned, transfer the chicken to a plate and set aside.
3. Return the pan to the heat and add the butter. Stir in the sliced mushrooms, onion and garlic. Season with sea salt and freshly ground black pepper, and cook, stirring occasionally for five minutes.
4. Sprinkle over the flour, stir to evenly coat the vegetables and cook for a further minute. Pour in the milk and chicken stock and stir until no lumps from the flour remain.
5. Add the baby spinach and parmesan cheese until the spinach just begins to wilt, about 30 seconds.
6. Return the chicken to the pan and simmer gently for about 5 minutes, until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through. Stir the lemon juice into the sauce and serve.