Chicken with Spinach Supremes De Volaille a La Florentine
Elevate your weeknight dinner with 'Chicken with Spinach Supremes de Volaille à la Florentine,' a French-inspired masterpiece that combines gourmet flavors with elegant presentation. Tender, stuffed chicken breasts are filled with a creamy mixture of sautéed spinach, ricotta, and Parmesan cheese, then breaded and golden-fried before baking to perfection. The dish is crowned with a luxurious white wine cream sauce, subtly spiced with a hint of nutmeg and a splash of lemon juice for brightness. Perfect for special occasions or when you want to impress, this Florentine classic is not only rich in flavor but also easy to serve alongside buttery mashed potatoes or roasted vegetables. Ready in just over an hour, this recipe for stuffed chicken is your ticket to a restaurant-quality meal at home.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 300 grams fresh spinach
- 120 grams ricotta cheese
- 60 grams Parmesan cheese, grated
- 2 cloves garlic, minced
- 30 grams unsalted butter
- 15 milliliters olive oil
- 60 grams all-purpose flour
- 2 pieces eggs, beaten
- 100 grams breadcrumbs
- 240 milliliters heavy cream
- 120 milliliters dry white wine
- 240 milliliters chicken stock
- 0.25 teaspoons nutmeg, grated
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 15 milliliters lemon juice
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Start by preparing the filling: In a skillet, heat 15 grams of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Step 3
Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and pepper and allow to cool slightly.
Step 4
Once cooled, finely chop the spinach and mix with ricotta cheese, Parmesan cheese, and grated nutmeg. Adjust seasoning with more salt and pepper if needed.
Step 5
Take each chicken breast and butterfly it: Using a sharp knife, slice horizontally but not all the way through, creating a pocket. Be careful not to tear the breast.
Step 6
Stuff each chicken breast with an equal amount of the spinach mixture and secure the edges with toothpicks to ensure the filling stays inside.
Step 7
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
Step 8
Dredge each stuffed chicken breast in the flour, dip it into the egg, and then coat it in the breadcrumbs. Press gently to ensure an even coating.
Step 9
In a large skillet, heat the olive oil and the remaining 15 grams of butter over medium heat. Add the breaded chicken breasts and cook for 2-3 minutes per side, until golden brown. They do not need to be fully cooked at this stage.
Step 10
Transfer the chicken breasts to a baking dish and place them in the preheated oven. Bake for 20-25 minutes, until the chicken is cooked through (internal temperature should reach 75°C or 165°F).
Step 11
While the chicken bakes, prepare the sauce: In the same skillet used earlier, add the white wine and bring to a simmer, scraping any browned bits from the pan. Let the wine reduce by half.
Step 12
Add the chicken stock and heavy cream to the skillet and simmer until slightly thickened, about 5-7 minutes.
Step 13
Season the sauce with salt, pepper, and lemon juice to taste. Strain the sauce through a fine mesh sieve for a smooth consistency, if desired.
Step 14
Remove the baked chicken from the oven and let rest for 5 minutes. Remove any toothpicks used to secure the filling.
Step 15
Serve the chicken on a plate drizzled with the creamy sauce and garnish with additional Parmesan or fresh parsley, if desired.
Nutrition Facts
| Serving size | (2108.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3707.9 |
| Total Fat 194.2g | 0% |
| Saturated Fat 96.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1416.0mg | 0% |
| Sodium 6166.2mg | 0% |
| Total Carbohydrate 152.1g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 9.8g | |
| Protein 302.5g | 0% |
| Vitamin D 87.0IU | 0% |
| Calcium 1665.2mg | 0% |
| Iron 27.2mg | 0% |
| Potassium 2232.6mg | 0% |
Source of Calories