How to make deconstructed chicken Florentine, because sometimes you have to think outside the box!
As I set up my mise en place for dinner, I began to envision the dish I was about to make and how I would assemble it. I knew I wanted potatoes and I wanted them sliced and crisp, sautéed with garlic. I had baby spinach in abundance so that had to be worked into the recipe, as well as mushrooms and boneless chicken thighs.
I began thinking about a sauce for the dish and how to combine the ingredients and as I prepared them individually. But the more I thought about it, I really didn’t want the flavors all jumbled together and I wasn’t really in the mood for a sauce, buttery or otherwise.
I could have easily assembled the ingredients in a pleasing order to make the picture look inviting and get those gastric juices flowing, but sometimes simplicity is really the best way to present food, especially if that’s the way it was prepared.
As usual, my culinary instincts served me well, dinner was exceptional! And although I added in those sweet little heirloom grape tomatoes for color, they were a welcome addition to the dish, adding another taste profile to an already spectacular array of flavors!
What started out as one of my signature sauté dishes ended up as a deconstructed meal, or simply put “pan-seared chicken with assorted sides”
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