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Team Eats: FIORENTINA – Chicken Florentine with Alfredo Sauce

Finally the arduous month of January is over! Juventus enjoyed a nice 1-2 win over Chievo last weekend, and this Saturday i Bianconeri host the Tuscan Troublemakers ACF Fiorentina… The Champions League fixture against Celtic looms in the distance (tune in on Tuesday!) but for now, we must concentrate on a home victory against la Viola. Last time Fiorentina made an appearance in the TeamEATS Kitchen was back in March of 2012, when we cooked a delicious dish of Peperoni Ripieni or stuffed peppers.

This week we’re changing it up and making Chicken Florentine with Alfredo Sauce; this is my first time making an Alfredo Sauce and I’m really excited for it.

I tried to find the history behind “Chicken Florentine” but could not find any definitive answers… It’s always made with chicken (duh!) and spinach under a creamy white sauce. There are pasta variations, caserole variations, and many others but I decided to merely add rice to the recipe.

Who’s in? Let’s do this.


Chicken Florentine with Alfredo Sauce

Difficulty: Medium
Price: $9.00
Time: 45 minutes

 

Ingredients

• 2 skinless & boneless chicken breasts, 8 oz. each
• 1 (10 oz.) pkg. frozen spinach
• 1 box of rice (your choice)
• 1/4 tsp. nutmeg
• 1 cup grated Parmesan cheese
• 1 cup skim milk
• 1 stick of butter
• Dash garlic powder
• 1/4 cup minced parsley
• Freshly ground black pepper to taste

Directions

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1. Make the rice! Follow the directions on the box, they’re usually really easy. Takes about 20 minutes. Also, thaw the spinach a bit if it’s frozen.

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2. Make the Alfredo Sauce! Which is also pretty easy. Melt 4 tsps of butter in a small sauce pan. Add skim milk over medium heat (don’t burn or scald milk!) Then add the garlic, parsley and pepper. While stirring frequently, gradually add the cheese. Reduce the heat to low, stirring frequently. Cook for about 10 minutes, until sauce thickens enough to coat a spoon.

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3. Wash the chicken. In a large pan, melt 2 tsps of butter. Add chicken to the pan and cook 4 to 5 minutes on each side until browned.

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4. Add the spinach. If frozen, cook until the spinach is tender. Try to break it up with a wooden spoon to help it cook faster.

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5. Add the Alfredo sauce you made earlier and stir it in for a few minutes on low heat.

6. Once the rice is ready, add it to the plate and then top with the spinach chicken.

7. Consume. Imagine each delicious bite another step towards three points and victory.

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Creamy deliciousness! This recipe is SO GOOD, and I’m not even much of an Alfredo sauce fan. The chicken and spinach’s flavor are nicely enhanced by the cream sauce, and come together to create something really special.

Highly recommend!

Taking part in TeamEATS this week? Post pics of your dishes in the comments section below.

 

Mangiare è l’unica cosa che… Conte!

 


Back by popular demand, TeamEATS is a culinary guide to cooking and consuming the opposition. Each week, we pick a recipe from the home cuisine of Juve’s upcoming adversary, put on the kitchen apron and… cook it and eat it. Buon Appetito!
 

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