Chicken Florentine

Can’t you just taste the many flavors here?  The shaved Parmesan really gave it some class!

We’ve become real fans of the boneless, skinless leg/thigh pieces.  I have no clue how they get the bones out of there whilst still holding all the meat together, but it makes for a delicious, juicy dish with just a bit of seasoned flour for a coating.

Miraculously, these are frequently on sale for just under a dollar a pound, and there is no waste on them.  I usually fry up three or four at a time, freeze all but one, and then make as many meals from each – adding different sauces and accompaniments for each.

The one above was the last frozen one used, with tricolored bell peppers and onions, and frozen spinach made into a sauce using on-hand chicken broth.  It was perfect over the angel hair.  DH wanted his over rice, and I had both on hand, so Bob’s your uncle!

There is enough left for a nice hot lunch for one of us – that would be for the one who doesn’t always want a cheeseburger or a tostada.


About judilyn

RV'er, foody, caregiver, knowledge seeker
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3 Responses to Chicken Florentine

  1. Sherry says:

    Looks delicious! I’ll take mine on pasta please. Would love the recipe but you probably don’t even have one.

    Liked by 1 person

    • judilyn says:

      You’re right about that, Sherry. ;-> I tend to cook with whatever is at hand in whatever quantities are available, so nothing is really set in stone as to what or how much. Things with leavening need more strict adherence, but otherwise, I just go with the flow.

      For this particular recipe, I had half a bag each of frozen peppers and spinach, so that’s what I used. When I have mushrooms, I almost always put them in something like this this, as well as a huge pile of onions that cook into nothingness, but add a lot of flavor. If you want the onions to be a noticeable part, cut them into large pieces.

      One of the big items for me is to always have several quarts of bone broth in the refrigerator. If none available, just use water and your own spices to flavor it. The stuff in the cans in the grocery store is gross. Check the label, and then put it back on the shelf.

      I know you don’t use much meat, but just boil up whatever bits and pieces you have along with some veggies, if desired, and then keep it available for adding to things.

      Same goes for deglazing a pan. Even if you have no immediate use for it, capture that little bit of goodness into a small glass container and use it for flavoring.

      You won’t be sorry !!! ;->


  2. Liz says:

    I agree with him. I would have served mine with rice too! That would have made one tasty and unforgettable dish coz I love spinach , and chicken and Parmesan. Deboning requires culinary skill…like Masterchef kind of skill with Gordon Ramsay towering over one’s head and yelling and screaming if you ruin it!!! Have a pleasant day!

    Liked by 1 person

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