New Video Series
Hey their Wanderer’s, I want to introduce you to the new video series that we have been working on over the last couple of months “Road Tested”.
I am an avid cook👨🍳 and love to prepare meals for Ginny and me when we are at our Home-base. We are also avid RV enthusiasts and travel the greater USA.🇺🇸 I wanted to be able to bring my Home-base recipes with me on the road. But cooking on an RV has its challenges.
This video series dedicated to cooking technics and shortcuts to make serving meals on an RV easier. You don’t have to sacrifice favors and special meals just because you are on your rig.
Join me for recipes and our travel snippets on “Road Tested”.
This is another go-to recipe for Ginny and me. No need for a ton of pots and pans, you can do this in one 12″ nonstick pan. The flavors are all very well balanced, and this recipe is a crowd-pleaser. It can be easily thrown together with a side of rice or quinoa to soak up all the Florentine sauce. To make the side easy pick up a microwave bag of Seeds Of Change Quinoa.
Chicken Florentine for Two
Ingredients
- 2 6- to 8-ounce boneless, skinless chicken breasts
- Salt and pepper
- 2 Tbls. vegetable oil
- 6 oz. 6 cups baby spinach
- 1 small shallot minced
- 1 garlic clove minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ tsp. grated lemon zest plus 1 teaspoon juice
Instructions
Chicken Preparation
- Place chicken between 2 sheets of plastic wrap and pound to even 1/2-inch thickness. Pat chicken dry with paper towels and season with salt and pepper; set aside. To make this even easier, try to find the pre-cut Perdue chicken breasts
Spinach Preparation
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add spinach and 1/8 teaspoon salt and cook, stirring occasionally, until wilted, about 2 minutes. Transfer spinach to a colander set in the sink and allow any excess liquid to drain off. Wipe skillet clean with paper towels.
- Draining the wilted spinach in a colander rids it of excess moisture that would water down the sauce.
Cooking The Chicken
- Heat remaining 1 Tbls. oil in the now empty skillet over medium heat until just smoking. Cook the chicken until it is golden brown and registers 160 degrees, about 5 mins. per side. Transfer the chicken to a plate and tent with aluminum foil.
Sauce
- Add shallot and garlic to a skillet and cook until fragrant, about 30 seconds. Whisk in broth and cream, scraping up any browned bits, and bring to boil. Cook until reduced to about 2/3 cup, about 7 minutes. Off heat, stir in 2 tablespoons Parmesan and lemon zest and juice.
- Transfer chicken to individual plates and stir any accumulated chicken juices into a sauce. Season sauce with salt and pepper to taste. Stir spinach into the sauce to warm through. Top chicken with spinach and sauce and sprinkle with remaining 2 tablespoons Parmesan. Serve.
- We like to serve this with a side of Seeds of Change Quinoa
