Chef LaQuan Jones cooks up Chicken Florentine, an Italian classic скачать в хорошем качестве

Chef LaQuan Jones cooks up Chicken Florentine, an Italian classic

Chef LaQuan Jones stops by the kitchen, this week, to cook up Chicken Florentine, an Italian classic. Chicken Florentine with Asparagus & Mashed Potatoes Servings: 2 Ingredients For the Chicken: 2 boneless, skinless chicken breasts 1 cup fresh spinach 2 tbsp olive oil Salt & pepper, to taste For the Asparagus: 1 bunch asparagus, trimmed 1 tbsp olive oil 1 clove garlic, minced Pinch of red pepper flakes (optional) Salt, to taste For the Mashed Potatoes: 2 medium Yukon Gold potatoes, peeled and cubed 2 tbsp unsalted butter ¼ cup heavy cream (adjust for texture) Salt & pepper, to taste For the Cheese-Based Wine Sauce: ½ cup dry white wine ½ cup chicken broth ½ cup heavy cream ¼ cup grated Parmesan cheese 1 tbsp butter 1 tsp flour (optional, for thickening) Salt & pepper, to taste Directions Mashed Potatoes – Boil potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash with butter and cream. Season to taste. Asparagus – Heat olive oil in a skillet, sauté garlic, then add asparagus. Cook until tender-crisp (3–4 minutes). Season with salt and red pepper flakes. Chicken – Season chicken with salt and pepper. Sear in olive oil until golden brown and cooked through (internal temp 165°F). Add spinach in the last 2 minutes to wilt. Cheese-Based Wine Sauce – Melt butter in a saucepan, add wine, and reduce by half. Stir in chicken broth and cream, then simmer until slightly thickened. Whisk in Parmesan. Add flour if needed. Season to taste. Plating – Spoon mashed potatoes on the plate, place chicken with spinach on top, add asparagus on the side, and finish with a drizzle of sauce. Equipment Needed 2 medium saucepans (for potatoes & sauce) 1 large skillet (for chicken & spinach) 1 medium skillet (for asparagus) Potato masher (or ricer) Chef’s knife & cutting board Measuring cups & spoons Wooden spoon or spatula Whisk (for sauce) Colander (to drain potatoes) Mixing bowl (for mashed potatoes) Tongs (for turning chicken & plating) Ladle or small spoon (for drizzling sauce) Serving plates (for presentation)