Chicken Florentine Recipe
Prosciutto and mozzarella, over spinach & creamy risotto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add Arborio rice and stir for 1-2 minutes.
- 2
Cook the Risotto
Gradually add chicken broth, one cup at a time, stirring frequently until absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 3
Add Cream and Cheese
Once the risotto is cooked, stir in heavy cream and Parmesan cheese. Season with salt and black pepper to taste. Stir in fresh spinach until wilted.
- 4
Cook the Chicken
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, or until fully cooked.
- 5
Assemble the Dish
Top each chicken breast with prosciutto and mozzarella. Cover the skillet and cook until the cheese melts, about 2-3 minutes.
- 6
Serve
Serve the creamy risotto on a plate with the chicken on top. Enjoy your Chicken Florentine!
