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Member recipe

Creamy Florentine Chicken

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Serves 4

This is a very simple yet tasty dish that I have recreated after a restaurant meal.

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  • 1 tbsp olive oil
  • 100g cubed pancetta (or chopped bacon)
  • 1/2 a medium onion, chopped
  • 4 boneless skinless chicken breasts, sliced
  • black pepper
  • 1/2 glass dry white wine
  • 100g fresh spinach leaves
  • 1 pot of creme fraiche
  • 1 tbspoon of wholegrain mustard


    1. Heat the oil in a deep nonstick frying pan, add the cubed pancetta and fry until crisp but not burned. Add the onions and stir them around to get a good coating of the oil then add the strips of chicken and let it cook and color nicely. Season with black pepper to taste.
    2. Stir the chicken over in the pan, then pour in the wine and let it bubble over a high heat, scraping the bottom of the pan with a wooden spoon. Lower the heat and let the wine reduce to half, before adding the spinach, the creme fraiche and the mustard. Stir well. Cover the pan and cook for a few minutes more until the chicken is cooked all the way through. Serve with pasta or rice.

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