Breasts Florentine style
Recipe second for 4 people based on Chicken - cooking method pan oven.
Preparation:
Preparation: Clean the spinach and wash it in plenty of cold water. Lightly beat the chicken breasts between 2 moistened sheets of vegetable paper, add salt and pepper. In a pan, heat 20 g of butter, the oil and the thyme, place the chicken breasts in it and brown them on both sides until they are golden brown; cook them for 7-8 minutes on moderate heat; drain them and keep them warm. In a pan with 20 g of butter, brown the spinach for 2-3 minutes, add salt and pepper, finally mix in the grated Parmesan cheese. Spread the spinach in an even layer in a lightly buttered baking dish; place the chicken breasts on top, brush them with the remaining melted butter and lightly brown them in a preheated oven at 200-220 degrees. Serve them hot.
Ingredients:
Ingredients: 400 G Chicken Breasts - 1000 G Spinach - 50 G Butter - 2 Tablespoons Extra-virgin Olive Oil - 2 Tablespoons Grated Parmesan Cheese - A Few Sprigs Thyme - Salt - Pepper
Vini consigliati dal sommelier professionista
