Ingredients
FORMATTED BY LISA CRAWFORD
1 package fresh spinach (16oz)
1 1/2 tbsp olive oil (approx)
2 cl garlic or more: minced
4 boneless, skinless chicken breasts
1 salt and pepper
2 eggs, beaten
1/2 cup flour for dredging
SAUCE
3 tbsp butter
1 tbsp flour
1 cup chicken stock
1 juice of 1 lemon
1 salt and pepper
1 parsley sprigs and lemon slices for, garnish
Directions
Wash spinach leaves and blanch in boiling water for 10 seconds.
Drain. Heat oil in a large saute pan over medium heat, add garlic and
cook until fragrant, then add spinach and cook, stirring, for 3
minutes. REmove spinach from pan and keep warm. Rinse chicken, then
pound to 1/2-inch thickness. Heat the same saute pan over medium
heat until a light haze forms from the oil; add more oil if needed.
Stir salt and pepper to taste into flour and dredge the chicken
breasts. Dip chicken inot the beaten eggs and fry chicken until
cooked through and lightly browned on both sides, about 7 minutes
total. While chicken is cooking,make the sauce. To make the sauce,
melt the butter in a skillet over medium-high heat. Add the flour and
cook stirring until it is dissolved and the mixture is a golden
brown, about 3 minutes. Slowly stir in the chicken broth, then the
lemon juice. Season with salt and pepper to taste and cook until
nicely thickened, about 2 minutes. To serve, arrange a bed of spinach
on each plate, placing chicken breast on top and spooning sauce over
all. Garnish with parsley and lemon slices.
Nutritional info per serving: 544 cal; 63g pro, 19g carb, 23g fat
(39%), 3.5g fiber, 276mg chol, 337mg sodium
Source: Addison's Flavors of Italy, Boca Raton, Fl Miami Herald,
9/28/95
Servings: 4 servings
Petti Di Pollo Ala Florentino (Chicken Floren Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
Recipes as a concept can be traced back into ancient history, in truth as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these old cook books were just very simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into starters, main course and afters, something we still use today. He also recounts how the ancient chefs made use of many spices, including some familiar names for example basil, mint and asafoetida. Moving our culinary historical trip onwards, there were some recipe books from the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for a torrent in cookery books, most of which still exist in academic collections. When we get to the 20th century, cookery publications were in great demand, due to more people being able to read, people having increased leisure time and being a little richer. The TV revolution brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Petti Di Pollo Ala Florentino (Chicken Floren recipe.
