Creamy Chicken Florentine
with Roasted Brussels Sprouts & Buttered Rice
Cooking time
30 minutes
Servings
2/4
Calories
960 /serving
Just the word florentine conjures up elegant images of creamy-greeny goodness. There’s all that and more in this take on a classic, classy comfort food. Shallot, garlic and mushrooms sizzle on the stovetop, waiting for leafy greens and heavy cream to complete the sumptuous sauce. It gets spooned over tender pan-seared chicken thighs, atop a bed of long-grain rice that’s been duly fluffed and buttered. Oven-browned Brussels sprouts slip in on the side to catch some sauce, too.
We will send you:
- 4 Chicken thighs
- 90g Baby greens (baby spinach or kale)
- 170g Brussels sprouts
- 1 Garlic clove
- 1 Shallot (or onion)
- 170g Mushrooms
- 165g White rice
- 120ml Heavy cream
- 9g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)
Contains: Milk, Mustard
You will need:
Medium pot
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
24 g
Sodium
880 mg
Total Carb
87 g
Sugars
6 g
Protein
49 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter (double for 4 portions). Fluff and set aside in a warm spot.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (or quarter if large). On a lined sheet pan, toss with a drizzle of oil, ¼ of the spices and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a plate and cover, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, thinly slice the mushrooms. Peel and thinly slice the shallot. Mince the garlic.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the shallot and garlic, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 4 to 5 min., until browned; season with the remaining spices and S&P. Add the spinach and sauté, 1 to 2 min., until wilted. Add the cream and bring to a simmer. Cook, 1 to 2 min., until slightly reduced.
Plate your dish
Divide the rice and Brussels sprouts between your plates. Top with the chicken and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
