Chicken Florentine
A lovely one-pan delight that is perfect for when time isn't on your side. This creamy chicken dish is great served with rice or macaroni pasta and can be adapted to suit your tastes or food goals. Trying to eat more veg? Boost the greens. Looking for less fat? Try half-fat creme fraiche instead of double cream.
Method
Based on 4 servings, adjust as needed.
Step 1
Put the chicken breasts into a bowl and add the flour. Season well with salt and pepper and leave for 10-15 minutes to come to room temperature. Whilst you wait, chop the garlic and the sun dried tomatoes, grate the parmesan and make up the chicken stock.
Step 2
Place a large frying pan onto the stove and turn the heat to medium. Add the oil and once hot, dust off any excess flour from the chicken breasts and lay them into the hot oil. Cook for 8-10 minutes before turning and cooking for another 8-10 minutes. Once cooked through (it should have an internal temperature of above 80°C using a digital food thermometer) remove the chicken from the pan and place it onto a plate to rest.
Step 3
If using ready to heat rice cook according to packet instructions at the start of step 6. Otherwise, cook the rice by weighing out 100g per person and placing it into a large pan of boiling, salted water. Cook for 10-12 minutes, stirring a few times as it cooks. Drain and leave to steam in the colander.
Step 4
On a low heat, add the butter to the pan you cooked the chicken in and add the chopped garlic. Cook for 1 minute before pouring in the white wine. Turn up the heat and allow the wine to reduce by half. Now add the chicken stock, double cream, dijon mustard, parmesan, spinach and chopped sun dried tomatoes. Bring the sauce to a simmer and cook for 5-6 minutes until the spinach has wilted and the sauce thickened.
Step 5
While the sauce is simmering, you can cook the tenderstem broccoli in boiling salted water for 3 minutes. Drain and keep warm.
Step 6
Add the chicken back into the sauce to heat through, about 2 minutes, before serving with the cooked rice and the broccoli and extra grated parmesan cheese if you wish.
- Ingredients
- Based on 4 servings
-
2 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
10 Sun Dried Tomatoes, drained and roughly chopped 1x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*) -
150ml Double Cream 1x Sainsbury's British Double Cream 150ml -
30g Parmesan, grated, plus extra to serve 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
4 Chicken Breasts 2x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
150ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
3 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
4 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic -
190ml White Wine, approx 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
100g Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
25g Butter 1x Sainsbury's British Butter, Salted 250g -
400g Basmati Rice 2x Ben's Original Classic Basmati Microwave Rice 220g -
200g Tenderstem Broccoli, woody ends trimmed 1x Sainsbury's Tenderstem Broccoli 200g -
Maldon salt, to taste 1x Maldon Sea Salt Flakes 250g