Creamy Chicken Parmesan Fiorentina made with a rich tomato, spinach, and white wine infused sauce served topped with lightly breaded parmesan chicken that’s pan-fried until golden and crispy and finished with melted mozzarella cheese. All made in one-pot, this pasta dish is perfect for a weeknight meal.
I like to start off by making the parmesan chicken. First, pound the chicken breasts down to an even thickness, if they get too big you can cut them in half. All it is, is a simple mixture of breadcrumbs and grated parmesan cheese that’s pressed directly onto both sides of the chicken pieces. Once the oil is hot, the chicken will be able to get a nice sear and develop a beautiful golden crust on the outside. Because the chicken is pounded into about 1/2 inch thickness it cooks quick. 3-4 minutes a side and its done. What I like to do is remove the chicken, cut it onto strip and lay the mozzarella pieces overtop the hot chicken. The rest of the dish is quick to assemble so they aren’t sitting to the side too long.
Commonly known as Florentine which involves spinach and tomatoes and sometimes white wine. Fiorentina is the pasta version to sum it up. Shallots, garlic, white wine, spinach, tomato sauce, heavy cream and some parmesan cheese and that’s your sauce. You can add some fresh or dried herbs and spices to introduce more flavour into the sauce or boost the tomato flavour with some tomato pasta. Start off by sauté the shallots until they soften for roughly 3 minutes, add the garlic and deglaze with wine. The wine burns off and there isn’t a lot left that makes it into the sauce but it helps to get all the little bits off the pan and into the sauce.
The chicken is super tender and juicy with a nice crust which makes every bite even more delicious. Once the sauce has thickened and finished simmering, toss the cooked pasta noodles into the pan and get them all nicely covered in the sauce. Use any cut of pasta you like. Once that’s done, gently place the chicken parmesan piece overtop the noodles with the mozzarella and pop a lid overtop. This will get that cheese nice and melted and melts right into the dish for some extra gooey cheesiness. Serve it right away and top with extra parmesan, chopped chives and parsley.
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