Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Chicken Florentine


CHICKEN FLORENTINE
Maggiano's Little Italy Recipe

Chicken and Breading:
1/2 cup all purpose flour
1 cup whole eggs, beaten with a whisk until well blended
2 cups Italian seasoned bread crumbs, from store or homemade
4 (8 oz.) chicken breasts, boneless, skinless, cut in half to create 8 pieces, lightly pound each piece with a mallet

Set up 3 bowls or pans large enough to hold the chicken. Place the flour in one, eggs in the next and bread crumbs in the final one. Dredge all the chicken breast in the flour, then the egg wash, then the Italian seasoned bread crumbs and place onto a tray before cooking. Chicken may be prepared and refrigerated at this point.

4 ounces canola or other frying oil
8 pieces breaded chicken, from the prep above

In a large nonstick pan or on an electric griddle place the oil in the pan and heat. Place the breaded chicken in the pan ensuring there is a little sizzle which indicates the oil is hot. The chicken should be separated and not overlapped; if a smaller pan is used please do this in 2 batches. Cook the chicken for about 2 to 3 minutes and a golden brown color is achieved, then flip over and cook for about 2 more minutes until the chicken is completely cooked to 165 degrees.

Spinach:
1 pound fresh spinach or 8 ounces frozen spinach
1 ounce olive oil
1 ounce white onions, finely diced
1 ounce sun dried tomatoes, finely diced
1 tablespoon fresh garlic, chopped
8-10 ounces heavy whipping cream
2 ounces fontina cheese, shredded
1 ounce asiago cheese, shredded
pinch or as needed kosher salt, black pepper, ground nutmeg

If using the fresh spinach, it needs to be steamed or lightly sauteed in advance and cooled. Both the frozen spinach and sauteed spinach need to be lightly chopped before using. In a 10-12 inch saute pan heat the olive oil with the chopped onions and cook for about 2 to 3 minutes until translucent. Add the sundried tomatoes and garlic and cook for about 1 to 2 minutes.

Add the cream and bring to a simmer. Then add the spinach and cook for another 1 to 2 minutes until the mixture begins to thicken. Then add the fontina and asiago cheese and quickly distribute
throughout. Turn the heat off. Season the mixture with salt, black pepper, and a pinch of nutmeg. 

To Serve:  Place the creamed spinach on the bottom a large platter or on 2 plates, place the cooked breaded chicken on top of the creamed spinach. Garnish with fresh lemon quarters. 

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