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Chicken Florentine with Lemon Butter


As the Garde Manger Chef at Tulalip Resort Casino, I mostly prepare cold dishes such as fruit trays, cheese platters and salads, but wanted to share one of my favorite chicken recipes. This is a very simple recipe and when I make for my family - it's always a big hit! The Chicken Florentine is a main course that pairs well with either a favorite pasta, potatoes or rice. I like to pair it with oven roasted red potatoes and fresh asparagus.

From start to finish, the recipe takes about 40 minutes (if part of the recipe is prepped in advance, it will help shorten the cooking time).

Servers 4


4 boneless 6 ounce chicken breasts

1 cup ricotta cheese

3 ounces fresh spinach

¼ cup shallots, chopped

2 garlic cloves, minced

4 tablespoons olive oil

4 dashes Tabasco

Salt & pepper to taste

Florentine Method

Take a medium size sauce pan and place on medium heat. Add olive oil, shallots, garlic and sauté until shallots are translucent. Add fresh spinach and sauté for less than one minute or until it wilts. Rest for 10 minutes. Place the sautéed spinach mixture into a small bowl and blend in the ricotta, tobacco, and salt and pepper to taste. Chill in the refrigerator (this can be made ahead of time).

Preheat oven to 350 degrees F. Lightly salt and pepper the chicken breasts and place on a sheet pan. Top with Florentine cheese mixture and bake for 25 minutes. Once done, keep the chicken warm.

Lemon Butter Sauce


¼ cup chardonnay

¼ cup lemon juice

2 ounces heavy cream

4 ounces salted butter, cut into cubs


Place a sauce pan over medium heat. Add chardonnay, lemon juice and heavy cream, and slowly reduce to half, whisking occasionally. Turn down the heat to low, and slowly add the cubed butter until dissolved, whisking constantly. Remove from heat. Reserve and keep sauce warm.


Place baked Chicken Florentine in the center of each plate and ladle a small amount of lemon butter sauce over the top as well as around the chicken. Garnish with fresh herbs.



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