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Chicken With Spinach (Supremes De Volaille a La Florentine)

My grandmother, a woman whose kitchen was a haven of warmth and tantalizing aromas, had a knack for making even the simplest dishes feel like a special occasion. I still remember standing on a stool, watching her prepare Supremes De Volaille a La Florentine. The aroma of shallots softening in butter, mingling with the subtle tang of white wine, was simply divine. It was more than just a meal; it was an expression of love, carefully layered with flavor and tradition. To this day, recreating this dish evokes a feeling of nostalgia and a yearning for those cherished moments in her kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Yields: 4 breasts
Dietary Type: High-Protein

Ingredients

4 chicken breasts, un-split and boneless (about 2 1/2 pounds)
Salt & freshly ground black pepper
3 tablespoons butter, divided
1 tablespoon shallot, minced
1/2 cup dry white wine
1/2 cup chicken broth
2 sprigs fresh parsley
20 ounces fresh spinach
2 tablespoons flour
1 cup heavy cream
1 egg yolk, lightly beaten
2 tablespoons gruyere cheese or 2 tablespoons parmesan cheese, grated
2 cups water
1/8 teaspoon nutmeg

Equipment Needed

Skillet
Saucepan
Glass baking dish
Whisk
Tongs
Cutting board
Chef’s knife

Instructions

Begin by preparing the chicken. Place the chicken breasts on a flat surface, skin side down, and open any flaps to create a more even thickness. Season generously with salt and freshly ground black pepper.
Heat 2 teaspoons of butter in a skillet over medium heat. Add the minced shallots and sauté until softened and fragrant, about 2-3 minutes. Be careful not to brown them.
Reshape the chicken breasts to their original form, and carefully place them seam side down in the skillet directly over the softened shallots.
Pour in the dry white wine and chicken broth. Season with additional salt and pepper to taste. Add the fresh parsley sprigs.
Cover the skillet tightly and reduce the heat to a simmer. Cook the chicken breasts for 15 to 20 minutes, or until they are just cooked through. The internal temperature should reach 165°F (74°C). Remove from heat and set aside.
While the chicken is simmering, prepare the spinach. In a separate saucepan, pour in the water and add salt to taste. Bring to a boil.
Add the fresh spinach to the boiling water. Stir until the spinach is wilted, which should happen almost immediately.
Continue to cook the spinach, stirring occasionally, for about 5 minutes. This ensures it is tender.
Drain the spinach thoroughly, pressing out as much liquid as possible. This step is crucial to prevent a watery final dish. A clean kitchen towel or a spinach press works well.
Coarsely chop the drained spinach and season with salt, pepper, and nutmeg.
In another skillet, heat 1 tablespoon of butter until it begins to lightly brown, creating a nutty aroma. This is called a beurre noisette.
Add the chopped spinach to the browned butter and stir until heated through, about 2-3 minutes. Set aside.
Carefully remove the chicken breasts from the skillet, reserving the cooking liquid. Cover the chicken to keep it warm.
In a saucepan, heat the remaining 2 tablespoons of butter over medium heat.
Stir in the flour and whisk constantly until blended and smooth, forming a roux. Cook for about 1-2 minutes, stirring continuously, to cook out the raw flour taste.
Gradually add the reserved chicken cooking liquid, whisking continuously to prevent lumps from forming.
Continue to cook the sauce, stirring with the whisk, for about 5 minutes, or until it has thickened and is smooth.
Add the heavy cream and cook for another 2 minutes, stirring constantly.
Remove the saucepan from the heat and add the lightly beaten egg yolk, stirring briskly to incorporate it into the sauce and prevent it from curdling. The egg yolk will enrich the sauce and give it a beautiful sheen.
Preheat the broiler.
Spoon the prepared spinach down the middle of a glass baking dish.
Arrange the cooked chicken pieces on top of the spinach.
Pour the prepared sauce evenly over both the chicken and spinach.
Sprinkle the grated gruyere cheese or parmesan cheese on top.
Place the baking dish under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning.

Expert Tips & Tricks

For a richer flavor, use homemade chicken broth.
To prevent the egg yolk from curdling in the sauce, temper it first by whisking a small amount of the hot sauce into the egg yolk before adding the egg yolk mixture to the saucepan.
If you don’t have fresh spinach, frozen spinach can be used. Be sure to thaw it completely and squeeze out as much excess water as possible.
Adding a squeeze of lemon juice to the finished sauce will brighten the flavors and add a touch of acidity.
For a more intense flavor, sauté a clove of minced garlic along with the shallots.

Serving & Storage Suggestions

Serve the Chicken With Spinach (Supremes De Volaille a La Florentine) immediately after broiling, while the cheese is melted and bubbly. It pairs well with rice pilaf, roasted potatoes, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a preheated oven at 350°F (175°C) until heated through. You can also reheat in the microwave, but the texture may be slightly different. Reheating in a skillet over low heat is also an option, adding a splash of milk or cream if needed to prevent the sauce from drying out. The dish is not recommended for freezing, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	638.7 kcal	N/A
Calories from Fat	423 g	66%
Total Fat	47 g	72%
Saturated Fat	24.2 g	121%
Cholesterol	248.1 mg	82%
Sodium	411.6 mg	17%
Total Carbohydrate	11.8 g	3%
Dietary Fiber	3.6 g	14%
Sugars	1.2 g	4%
Protein	38.7 g	77%

Variations & Substitutions

Gluten-Free: Ensure that the chicken broth used is gluten-free. You can also substitute the flour with a gluten-free all-purpose blend for the roux.
Dairy-Free: Substitute the butter with a plant-based butter alternative and the heavy cream with coconut cream or cashew cream. Omit the cheese or use a dairy-free cheese alternative.
Vegetarian: Substitute the chicken breasts with large portobello mushroom caps for a vegetarian version.
Herb Variations: Experiment with different herbs such as tarragon, chives, or thyme to add a unique flavor profile to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach for this recipe?
A: Yes, frozen spinach can be used. Be sure to thaw it completely and squeeze out as much excess water as possible before adding it to the pan.

Q: Can I make this dish ahead of time?
A: You can prepare the spinach and the sauce ahead of time. Store them separately in the refrigerator and assemble the dish just before broiling.

Q: What is the best type of cheese to use for this recipe?
A: Gruyere and Parmesan are both excellent choices, but you can also use other melting cheeses like mozzarella or fontina.

Q: How do I prevent the sauce from curdling?
A: Make sure to stir the egg yolk briskly into the sauce and do not overheat it. Tempering the egg yolk beforehand can also help.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used as a substitute for chicken breasts. Adjust the cooking time accordingly, as thighs may require slightly longer to cook through.

Final Thoughts

This recipe for Chicken With Spinach (Supremes De Volaille a La Florentine) is a comforting classic that’s sure to impress. It’s a delightful blend of tender chicken, creamy sauce, and vibrant spinach, perfect for a weeknight dinner or a special occasion. Don’t hesitate to experiment with different cheeses or herbs to make it your own. I encourage you to try it, share your experience, and maybe even pair it with a crisp, dry white wine for the ultimate dining experience! Bon appétit!

Chicken With Spinach (Supremes De Volaille a La Florentine) Recipe