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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.


    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Spinach 125.0 grams

    Spinach

    Button Mushrooms 50.0 grams

    Button Mushrooms

    Potato 100.0 grams

    Potato

    Alfredo Sauce by Let's Cook 50.0 ml

    Alfredo Sauce by Let's Cook

    Chicken Breast 150.0 grams

    Chicken Breast


    • Time : 30.0 mins
    • |
    • Calories: 310.0 kcal
    • |
    • Protein : 36.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 26.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot to boil potatoes |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken: keep it out of the fridge 10-15 minutes before cooking to bring it to room temperature.

    Wash and dry the vegetables prior to chopping (as required):
    - Button Mushrooms: cut into large cubes
    - Potato: Peel and cut into large cubes
    - Flat Leaf Parsley: Wash, dry and chop fine
    - Spinach: just wash and dry.
    : Boil the Potato
    Take some cold, salted water in a pot. Place the cubed potatoes in it and bring it to a boil. Allow the potatoes to boil for 10-15 minutes until they are cooked.
    : Cook
    Pan Grill the Chicken:
    Heat some oil in a pan. Lightly season the chicken breasts with salt and pepper 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. Remove from the pan and allow it to rest. Cut it in cubes or slices.

    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 and remove. 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.

    Plate and Serve:
    Place the spinach and some Alfredo sauce at the base. Then top with the chicken breast, potatoes and mushrooms and finish with the remaining sauce. Garnish with parsley.