5 from 3 votes
Deconstructed Chicken Florentine
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Entree
Cuisine: American
Servings: 2 -4
Author: Chef Dennis Littley
Ingredients
  • 8- boneless chicken thighs
  • 8 ounces baby spinach
  • 8 ounces sliced mushrooms
  • 2 large potatoes -sliced thin
  • 8 ounces grape tomatoes
  • sea salt and black pepper to taste
  • extra virgin olive oil as needed
  • 1/4 cup flour
  • 2 cloves garlic - sliced
Instructions
  1. Over Medium high heat let a large sauté pan get hot then add in a little olive oil and then the sliced potatoes and sliced garlic. Spread them out evenly in the pan and season them with sea salt and black pepper
  2. Allow the potatoes to brown before turning them over. Turn down heat to medium and continue to brown potatoes
  3. Dredge the chicken thighs in flour that has been seasoned with sea salt and black pepper, then place them in another large sauté pan that has been allowed to heat up over medium high with just enough oil to allow the thighs to sear and get good color.
  4. Continue cooking the chicken thighs turning as needed until fully cooked.
  5. When the potatoes are done, remove them from the pan and allow them to drain on paper towels. Then place on your serving platter.
  6. Wipe out the pan and add a little more oil and begin to sauté the mushrooms. When fully cooked remove to your serving platter.
  7. Wipe out the same pan and add a little more oil and the baby spinach, sprinkle with sea salt and black pepper and sauté spinach until fully cooked. Drain any excess oil or liquid and place on serving platter.
  8. By this time your chicken thighs should be fully cooked and can be placed on the platter with the other ingredients.
  9. Don't forget to add a row of those sweet little heirloom grape tomatoes.
  10. Serve immediately and enjoy!