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. 



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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