October 15, 2009 | Meat & Poultry
When I first graduated from college and went out to dinner with other young working professionals, we liked to go to a place called the King George Inn, and my favorite dish was their chicken Florentine. It was a thinly pounded breaded chicken breast that was dripping in the butter it was cooked in served over buttery sauteed spinach accompanied by rice.
Well fast forward a few years, and I give you my 2009 version of this dish. Here’s what’s changed: I use natural chicken from a local CO rancher, I substituted farro for white rice, I cooked it in extra virgin olive oil instead of butter, I breaded the chicken in whole wheat panko bread crumbs instead of white, and I used fresh spinach instead of frozen. Despite these healthier alternatives, the taste is still delicious.
2 cups buttermilk
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 boneless chicken breasts
2 cups panko breadcrumbs
extra virgin olive oil
1 large shallot, thinly sliced
1 bag baby spinach (about 4 cups)
Salt and pepper, to taste
Combine buttermilk with spices in a large baking dish. Pound chicken breasts flat and add to baking dish; let stand in refrigerator for 2-4 hours. Shake excess buttermilk from chicken and then coat with breadcrumbs. Heat about 2 tablespoons olive oil in a large nonstick skillet and add half of the chicken. Cook until golden brown on each side, then repeat with remaining chicken. Place all chicken on a baking sheet and finish cooking in a 350 degree oven for 10-15 minutes or until no longer pink in the middle. While chicken is in the oven, saute the shallot until slightly softened, then add spinach and cook together with the shallot until it wilts, about 2 minutes. To serve, place a piece of cooked chicken on top of rice or farro, then top with some of the sauteed spinach.