TC Recipe: Truffled Chicken Florentine with Roasted Red Peppers

August 13 2007

By Marcus Mitchell
Suggested Pairing: 2006 next: Oregon Riesling
Serves 2

Truffled Chicken Florentine with Roasted Red Peppers

Ingredients

  • Half a bottle of white wine
  • 2 cups of chicken stock
  • 1 cup of cream
  • Two chicken breasts
  • Pasta of your choice
  • 2 bunches of spinach
  • 4 small red peppers
  • White truffle oil (or white truffles)
  • Half a stick of butter

Preparation

  • Roast peppers in oven at 400 degrees till slightly charred
  • Wilt spinach in hot pan with butter
  • Boil pasta, drain (Check pasta package for recommended cooking time)
  • Season chicken breasts with salt and pepper, lightly dust with flour
  • In hot pan sear chicken breasts till golden brown, remove pan & finish in oven
  • Meanwhile pour half a bottle of white wine in pan, add 2 cups of chicken stock, Simmer till reduced by half, this liquid will be the sauce
  • Add cream, simmer till reduced by half again, remove from heat, swirl a chunk of butter in sauce.
  • Toss pasta with spinach and plate
  • Pour sauce on pasta
  • Place chicken atop pasta
  • Garnish chicken with peppers
  • Drizzle with truffle oil and enjoy
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    • http://freebirdchicken.com/ Freerange Chickens

      I’m not really a fan of a dish with a wine ingredient but this recipe had change my views on such kind of dish. Last month my friend had cooked this dish for us and I was really amazed on how good it is.

    • http://freebirdchicken.com/ Freerange Chickens

      I’m not really a fan of a dish with a wine ingredient but this recipe had change my views on such kind of dish. Last month my friend had cooked this dish for us and I was really amazed on how good it is.

    • http://freebirdchicken.com/ Freerange Chickens

      I’m not really a fan of a dish with a wine ingredient but this recipe had change my views on such kind of dish. Last month my friend had cooked this dish for us and I was really amazed on how good it is.