Chicken Florentine

My husband took me out to eat to a little Italian restaurant called New York by the Slice and I order Chicken Florentine. I am usually disappointed when going out to eat because I much prefer my own home cooked meals. But I was pleasantly surprised at the tenderness and flavor of the chicken breasts served with Fettuccine pasta in Alfredo sauce so I had to teach myself how to make this dish. After looking at several similar recipes for ideas I developed my own version. I am happy to report that this Italian cuisine is a relatively quick dish to prepare and delightful to the tastebuds. Home cooking also allows me to use fresh herbs from my garden.

Quick Tip: This dish can be prepared on short notice even if you forgot to thaw the meat ahead of time. To quick thaw the frozen cutlets or breasts place in cold water with ice. Aproximately 20 - 30 minutes to thaw

Preparation Tip: If you do not have skinless, boneless chicken cutlets you can use regular chicken breasts. Once thawed remove the skin and pull the meat from the bones; then slice the breasts into thin slices and then you will have skinless, boneless, cutlets. It really is that easy.

Cicken Florentine with Fettuccine in Alfredo Sauce and Spinach

Preparation time 20 - 30 minutes once meat is thawed

Start the water boiling for the noodles before pan frying the chicken. If you are using chicken breasts cut them into thin cutlets; then season them with salt and fresh cracked pepper on both sides.

Ingredients for the Chicken:

• 1 pound skinless boneless chicken cutlets
• 1 Cup grated Parmesan cheese
• 2 - 3 Chopped sprigs of fresh rosemary, or 1 Tablespoon (I have to chop my rosemary because the leaves grow large in my garden)
• 2 - 3 eggs (depending on how much chicken you are preparing)
• 1 Cup of Seasoned Bread Crumbs
• 1 - 2 Tablespoon of Olive Oil

While breading the chicken heat the skillet with medium-high heat then add olive oil. I prefer cooking in a cast iron skillet. When it is fully heated and well oiled the chicken will not stick to it but will easily slide off the pan.

Prepare three shallow bowls:

1. First bowl: with grated parmesan
2. Second bowl: with egg and rosemary mixture
3. Third bowl: with seasoned bread crumbs

Dip both sides of the chicken cutlets into each of the three bowls in the order above. Pan fry chicken cutlets in pre-heated skillet; fry 6 - 8 minutes until each side is golden in color and lightly crispy. Garnish cooked chicken cutlets with a sprig of rosemary or parsley and a dusting of parmesan, Serve with Fettuccine noodles covered with Alfredo Sauce

Fettuccine Noodles with Alfredo Sauce

Ingredients for Alfredo Sauce:

• 1/2 cup butter

• 1 cup heavy cream
• Salt & Black Pepper to season
• 2 cups grated parmesan
• 1/2 teaspoon garlic
• 1/2 cup of fresh spinach leaves
• Fettuccine

In a sauce pan warm the butter and cream, season with salt and cracked black pepper. When sauce thickens add the parmesan stirring until melted. If sauce becomes too thick add pasta water as needed to thin. Toss in some fresh lightly steamed and chopped spinach leaves.  Serve over cooked fettuccine pasta, cooked, and drained.

Fettuccine with Alfredo Sauce & Spinach