CHICKEN FLORENTINE 500g, chicken breast fillet salt and pepper APF, for dredging chicken olive oil butter 2 tbsp. minced garlic splash of white wine 250g heavy cream 1 bag fresh spinach The following music was used for this media project: Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100303 Artist: http://incompetech.com/

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Magluto tayo ng isa pang classy but definitely easy and affordable Chicken Recipe.

This is called Chicken Florentine.

O diba, pangalam palang Sosh na Sosh na pero pag tinignan mo yung process.

Even the ingredients that we are gonna use, it's super easy and super affordable.

When I was reading recipe books, this is called Chicken Florentine

because when we say Florentine, it's like Steak Florentine or Pasta Florentine.

It's like a way of cooking a la Florentine in Florence, right?

Italian way.

So this dish, if you're familiar with one of the first recipe videos that I've shared way back in 2019.

The Poulet a la Crème or Chicken in Cream which is a French Chicken dish.

This one is similar to that but it has mix of Italian style

because when Catherine de' Medici, a royal blood of France, it's been a long time already.

It's like 18th century.

When she got married to the royal blood of Italy, she brought her recipes there

and maybe she ordered it from the cook or the chef or why don't you cook Chicken a la Crème

and they put it Italian style that's why it's called Chicken Florentine.

So enough of my chit-chat, this is super easy.

I have here Chicken Breast Fillet that I've cut into thin slices.

It's just easy, when you buy your Chicken Breast,

you just slice it in the middle for you to achieve something like this

and then I'm just going to season this with salt and pepper on both sides.

I will also turn on my fire.

If you feel that the chicken is a bit bland, you may put a bit of lemon juice.

It can also be.

So both sides, if you want to put herbs, go.

Okay.

And I just have flour here that I'm going to season also with some salt.

Okay.

And my pan, I have here a stainless pan, I'm just going to put some olive oil and good butter.

This one, actually the dish that I'm going to teach is just the chicken

but you may also include this on your pasta.

It's like you're just going to top it on freshly boiled pasta and it can also be on rice and butter.

It can also be on bread.

It seems that I put too much butter, I will put it aside for a while.

Okay.

You want to make sure that your pan is very hot

so you will achieve the Maillard Reaction, the outside of your chicken would turn brown.

So I get my chicken.

So there.

You just dredge it on the flour, just a bit.

You may also line it there, I am still heating my pan.

This is super easy.

As in the type that you have a visitor and you want to serve it fancy.

So there, just like that.

You just pan-fry it.

And the chicken breast is quick to cook.

So there you go.

I don't want to overcrowd it so that it would really turn brown.

The smell of butter and the oil.

By the way, for the beginners in cooking, that's why we combine the oil and butter

because butter is quick to burn.

So you add oil so that it would balance, your pan wouldn't turn brown quickly.

And of course, the reason why we use butter is for its nice flavor and aroma.

This is on high flame, okay?

So there, you want it to turn brown like that.

Okay, once you see that both sides of the chicken has turned brown.

You just set it aside on a plate.

Okay.

This looks good.

And then, off to the next batch.

And then I will turn off the flame for a while.

It's really like that.

In French cooking, one of the most important thing is that it would turn brown on the pan.

Oh my!

When you get the pan and you wash it, you will be called as a French Chef.

Because it means that it would really give flavor.

So there it is, right?

That's golden, that's gold.

And next, I will put back the excess butter that I have earlier.

I will put my garlic.

Okay, you just want to sweat the garlic.

There it is, right?

What are the terminologies? Those who are really fancy.

Because we are brown the garlic, right?

But they are sweat.

They don't want to burn the garlic.

And then after that, you deglaze with white wine.

So I have white wine here.

You just pour it there.

That's very normal.

Very normal, I'm too far, right?

Of course, I'm shaking.

So there, you deglaze and if you look at that.

This mixture is really flavorful.

And then into this, I'm just going to put cream.

I put a bit of water on the cream container.

Look at that.

So there, all the flavors are on that sauce already.

And then of course, I'm going to try it.

If I need to adjust the seasoning.

Just a bit of salt.

And then, I have here spinach.

Spinach is expensive.

So you just put a bit of spinach.

You just put spinach there.

Because the authentic recipe, they really put spinach.

You just cover it for a while.

Around a minute.

So there it is.

And me, I'm getting bored with the color.

I want it to be colorful, I'm putting cherry tomatoes.

Which is very optional.

Okay, as you can see.

Your spinach is already cooked.

Next, you put your chicken there already.

And then, I have here some cheese.

This is just parmesan cheese.

So there it is.

I turn off the fire already.

And then, there.

See.

You just move it a bit so that the sauce would spread on the chicken.

And just in case you feel that the chicken is still raw.

Don't you worry.

The steam from the sauce will thoroughly cook it.

So there, actually.

You may just put this directly.

So there, I'm just arranging it so that it's presentable.

You put this pan directly that you're gonna serve to your visitors.

And I put more cheese.

This is what really gives it a Florentine style.

The addition of cheese.

It's so fancy.

Yeah.

So the choice is yours if you want pasta or rice.

I will just decide it later on my visitors.

Okay, let's try this.

Chicken Florentine.

It's really perfect with pasta, right?

So there, okay.

It's surprising how tender, how juicy the chicken.

Even if you see that it's almost burnt here, right?

First, that's one of the secrets of French cooking technique.

You cook it on high flame, the outside is caramelized.

So the inside is left moist and juicy.

And actually, even if I just boil it for a while with the sauce.

It's really really tasty and delicious.

Mmm...

The marriage of flavors is there.

I can really taste the wine but only the smooth side of the wine.

Nothing strong and the cream also taste the butter.

The olive oil and you see the seasoning that we put, just salt and pepper.

But it's really extra tasty.

So what are you waiting for?

Make yours already, this Chicken Florentine and make your dining table.

Make your parties extra extra special.

I'm going to see you all soon.