Spinach was supposedly the favourite vegetable of Catherine de' Medici. Dishes served on a bed of spinach are known as ‘Florentine’, reflecting Catherine's birthplace, Florence.
Ingredients
| 250 g | Spinach, chopped |
| 2 large | Chicken breasts, skinned and boned, approx. 500g (Main) |
| 3 Tbsp | Plain flour |
| ½ tsp | Dried basil |
| ½ tsp | Oregano |
| 2 ½ Tbsp | Olive oil |
| 1 large | Shallot, diced |
| 2 cloves | Garlic, crushed |
| ¾ cup | White wine |
| ¾ cup | Cream |
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Directions
- Preheat the oven to 180C.
- Wash the spinach, then steam in a saucepan or the microwave, until wilted. Cool a little then squeeze dry. Spread in a 19cm x 21cm baking in a baking dish. Season.
- Halve the chicken breasts lengthwise. Season then dust with the flour, basil and oregano.
- Pan-fry in a little of the oil until browned on all sides. Place evenly over the spinach.
- Sauté the shallot and garlic in the remaining oil in the same frying pan. Add the wine and simmer for about 3 minutes. Add the cream and boil until reduced by half. Pour over the chicken.
- Cover and bake for about 20 minutes, until cooked.
