Poultry

TUSCAN STYLE SAFFRON CHICKEN

Dishes that include spinach are often referred to as “Florentine” after the capital city of Tuscany.  This can also be made with white fish or scallops. 

Ingredients:

Preparation:

Time: 1 hour
Yield: 4
  • Infuse the cream with saffron by gently heating it in a saucepan for 10 minutes.
  • Meanwhile season the chicken breasts with salt and pepper. Brown them in olive oil 3-5 minutes on each side until golden but not cooked all the way through. Remove to a plate and set aside.
  • Add 1 tbsp of olive oil to the pan, then the minced garlic and cook over low heat for 20-30 seconds, then add the flour and mix until you have a paste.
  • Deglaze the pan with white wine and let it reduce for 5 minutes.
  • Add the chicken back to the pan together with the infused cream.
  • Bring to a boil, then turn the heat down and let it simmer for 15 minutes.
  • Add spinach and simmer for 5 minutes longer. Taste the sauce and add more salt if needed.
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