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Chicken Florentine

Did you know that mushrooms are the only non-animal natural source of vitamin D.

    This combination does not exist.


    Spinach 50.0 grams

    Spinach

    Button Mushrooms 50.0 grams

    Button Mushrooms

    Potato 100.0 grams

    Potato

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Alfredo Sauce by Let's Cook 25.0 ml

    Alfredo Sauce by Let's Cook

    Boneless Skinless Chicken Breast 150.0 grams

    Boneless Skinless Chicken Breast


    • Time : 30.0 mins
    • |
    • Calories: 310.0 kcal
    • |
    • Protein : 36.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 26.0 g
    Keep the Chicken out of the Fridge
    Chicken: keep it out of the fridge 10-15 minutes before cooking to bring it to room temperature.
    Mise En Place
    Prepare the vegetables as follows:

    Mushrooms: cut into large cubes
    Potato: Peel and cut into large cubes
    Parsley: Wash, dry and chop fine
    Spinach: wash and dry.
    Boil the Potato
    Place the potatoes in cold salted water and bring it to a boil. Allow the potatoes to boil for 10-15 minutes until they are cooked (test them by seeing how easily they can be pierced with a knife).
    Pan Grill the Chicken
    While the potatoes are boiling, Heat some oil in a pan. Lightly season the chicken breasts and once the pan is hot enough begin grilling the chicken breasts. Allow them to pan grill on a medium heat, for roughly 5 minutes a side.
    Sauté The Vegetables
    In the same pan, heat some more oil if required. Once the oil is hot enough start sauté the mushrooms. Season them lightly with salt and pepper as they sauté. Once they look like they are almost done turn off the heat. While the pan is still hot, sauté the spinach. This way it should cook but not overcook.
    Plate and Serve
    Warm up the Alfredo sauce provided just before serving. Serve by placing the spinach and some sauce at the base. Then top with the chicken breast, potatoes and mushrooms and finish with the sauce.