I love taking old recipes and revising them for today. For instance, this 1954 Chicken Florentine recipe had a jigger as a measurement. I had to educate myself to edit this one, and I was extremely pleased with the results. The chicken turned out moist, and the sauce was perfect. I served this over some cooked pasta, and the family went back for seconds. What more could a mom want?
For this recipe, I am trying something new, and I would love feedback from you! My daughter has asked that I list the ingredients with the measurements and put the measurements in the instructions. She is why I started this blog in the first place, so I figure that I need to keep things easy for her to follow. The question is, will it make it easier for everyone to follow as well? Let’s see what you think when you make this 1954 Chicken Florentine.
- 4 Chicken Breast
- ½ cup flour
- ½ teaspoon salt
- 2 beaten eggs
- Vegetable oil (for the bottom of a pan)
- 3 cups fresh spinach (washed and pinched)
- 2 tablespoons butter
- 2 cups grated parmesan cheese
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- ½ cup of chicken stock
- 1 cup of cream
- Trim chicken breast and cut into portion sizes (4×4 in).
- In a small bowl, combine the ½ cup flour and the ½ teaspoon salt.
- In another small bowl, whisk the 2 eggs until smooth.
- Using a frying pan, lightly coat the bottom with vegetable oil and heat on medium heat.
- Press the chicken breast into the egg and then press into the flour mixture.
- Fry the chicken in the warm oil until light brown (approx. 2 minutes on each side)
- Remove to chicken and set aside.
- Drain the grease from the frying pan and add back to the frying pan, 2 tablespoons butter, 2 tablespoons white wine, 1 tablespoon lemon juice, ½ cup chicken broth, 1 cup cream, 3 cups of prepared spinach, and 2 cups of grated parmesan.
- Add the chicken back to the pan, reduce the heat, cover and simmer until chicken is done—approximately 20 minutes.
If you like this recipe, you should also try my Creamy Dijon Chicken.