Monday, May 26, 2014
Chicken Florentine
Mike and I both love eating the Chicken Florentine Complete Dinner for Two meal by Bertolli. However, the meal is rather "heavy"/rich and salty, not to mention that it looks like something we should be able to easily make at home for a quarter of the price.
I found a recipe for Chicken Florentine in the Comfort Food Makeovers book, and wanted to give it a try since I had all of the ingredients anyway. One "odd" item is that this recipe didn't use any pasta at all. It's just chicken and spinach and a cream sauce.
The dish came out very soupy. That aside, it wasn't a bad dish. The recipe calls for two cups of low sodium chicken broth, then adds another cup and a quarter of water. The recipe then says to keep cooking this until it reduces to about three quarters of a cup of sauce. Needless to say, I had at least 2 cups of liquid by the end. I even added cornstarch, but it still didn't thicken enough.
I ended up making pasta and then pouring this chicken/spinach "soup" on top of it as a sauce.
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