Moms Chicken Florentine with Creamy Roasted Garlic Polenta
The ultimate comfort food, Moms Chicken Florentine with Creamy Roasted Garlic Polenta combines tender chicken with a rich, creamy sauce over soft polenta. Indulge in this easy weeknight dinner that’s sure to impress your family and friends. Make it tonight for a dish that warms the heart!
Equipment
- Baking Sheet
- Peeler
- Skillet
- Oven
- Whisk
- Frying Pan
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 1 pound boneless chicken tenders or breasts
- 2 tablespoons olive oil
- 0.5 cup juice of half a lemon
- 2 ounce containers frozen spinach
- 6 tablespoons butter
- 1/3 cup flour
- 2.5 cups milk
- 1 cup heavy cream
- 1 pinch freshly grated nutmeg
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 egg yolk egg yolk
- 3/4 cup parmesan cheese
- 1/3 cup parsley
- 1 head garlic
- 1.5 cups milk
- 1.5 cups water
- 1 cup polenta
- 2 tablespoons butter
- to taste salt and pepper
Instructions
- Preheat your oven to 400 degrees F. This step is crucial for roasting the garlic to perfection. The heat will caramelize the garlic, enhancing its sweetness. Chop off the top portion of the head of garlic to reveal the cloves inside. Make sure to peel away any excess paper or skin from the bulb.
- Next, place the garlic cloves onto a piece of tin foil and drizzle about a teaspoon of olive oil on top. Wrap the foil around the garlic to create a pouch. This will keep the moisture in while roasting. Place it in the oven and let it roast for 45 minutes, or until the garlic is golden brown and soft. The aroma will be heavenly!
- Once the garlic is roasted, remove it from the oven and allow it to cool for about five minutes. Once it's cool enough to handle, squeeze the garlic out of the paper skin into a bowl. Use a fork to mash it well; this will make it easier to incorporate into the polenta later.
- While the garlic is cooling, heat a large oven-safe brasier or skillet over medium heat. Add a drizzle of olive oil, and once it’s hot, add the chicken. Season it generously with salt and pepper. Sear the chicken on each side for about four minutes until golden brown. This will lock in the juices and flavor.
- Once the chicken is seared, remove it from the heat and place it on a plate. Drizzle with the juice of half a lemon to add brightness and flavor.
- To the same pan, add the butter and let it melt. Once melted, sprinkle in the flour and whisk for about one minute or until it becomes bubbly. This mixture will form the base of your creamy sauce, so it's essential to cook it well.
- Carefully pour in the milk while continuing to whisk. It's important to add it slowly to avoid lumps. Stir in the heavy cream, nutmeg, salt, and pepper. Bring the sauce to a gentle boil, allowing it to thicken a bit.
- In a small bowl, place the egg yolk and whisk in about one-third cup of the warm milk mixture. This step tempers the egg, ensuring it doesn’t scramble when added to the sauce. Gradually whisk this egg yolk mixture back into the creamy sauce until it’s smooth.
- Allow the sauce to cook until it thickens to your liking, which will take about five minutes. Remove the saucepan from the heat and fold in the parmesan cheese until it’s fully melted and incorporated.
- Now it’s time to add the chicken and thawed spinach to the sauce. Make sure the chicken is fully immersed in the creamy goodness. Sprinkle additional grated parmesan cheese and chopped parsley on top, giving it a lovely finish.
- Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the top is lightly browned and bubbling. This step will meld all the flavors together beautifully.
- While the florentine bakes, let’s prepare the polenta. In a medium-sized saucepan, combine water and milk and bring it to a boil. Once it’s boiling, lower the heat to medium and slowly whisk in the polenta.
- Continue to whisk frequently as it cooks, until the polenta becomes soft and thick, which should take about 15 to 20 minutes. Stir in as much of the mashed roasted garlic as you desire. It’s a delightful touch! Season with salt and pepper to taste. If your polenta is too thick, feel free to add a tablespoon more of butter or milk to achieve the desired consistency.
- When the florentine is done cooking, divide the polenta among plates. Top each serving with a piece of the baked chicken and a generous ladle of the creamy sauce. Garnish with fresh parsley and additional parmesan. Enjoy the wonderful flavors!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
- Freezing: Yes, you can freeze the chicken florentine without the polenta. Just make sure to cool it first before transferring it to an airtight container. It can last up to three months in the freezer.
- Substitutions: Swap out the chicken for turkey or a vegetarian protein like tofu or portobello mushrooms for a different twist.
- Vegetable additions: Feel free to add more vegetables like bell peppers or mushrooms to the sauce for extra flavor and nutrients.
- Herbs: Experiment with different herbs like thyme, basil, or oregano to enhance the flavors of the dish.
- Cheese variations: Try using different types of cheese, like mozzarella or goat cheese, for a unique flavor in the sauce.