Fustini's Oils and Vinegars
Chicken Florentine

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Chicken Florentine


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Chicken Florentine

Submitted by Corporate Chef Andy Stewart



  • 3 chicken breasts, skinless and boneless
  • 1/2 cup flour
  • salt and pepper
  • 3 tablespoons Fustini's Medium SELECT olive oil
  • 3 tablespoons butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 8 ounces spinach, stemmed
  • 1 tablespoon Fustini’s Herbs of Naples balsamic
  • 1 cup heavy cream
  • 1/4 cup finely grated Asiago cheese
  • fine diced red pepper
  • chopped parsley


Step 1. 

Cut tenderloin off chicken breast.  Even the thickness of the breast by laying the knife flat on the skinny side and cutting towards the thick side.  Cut the remaining breast into three even pieces against the grain and on a 45 degree angle.  Pound the chicken pieces flat and even between two layers of film wrap.

Step 2. 

Season the flour with salt and pepper and dust the chicken pieces.  Heat some butter and Fustini’s Single Varietal in a large pan and when the butter is melted and the foam has subsided, add the chicken pieces and fry on both sides until brown, crispy and fully cooked.  Work in batches if necessary.  

Step 3. 

Once all the chicken is cooked, add the shallot and garlic and cook for 30 seconds.  Add the spinach and cook until fully wilted and all liquid is gone.  Add the Fustini’s Herbs of Naples Balsamic Vinegar and cook for 1 minute.  Add the heavy cream and bring to a simmer. Cook until slightly thickened.  Add the cheese and stir to melt.

To serve, spoon some sauce in the middle of each service plate.  Top with a couple pieces of chicken and garnish with fine diced red pepper and chopped parsley.

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