Kairos Chicken Florentine

Kairos Chicken Florentine

Recipe courtesy of James K Jones from Kairos Kafe


6 pieces boneless chicken tenderloins

3 cups Sautéed spinach leaves**   (see recipe)

1 cup Heavy Cream

2 cups lemon butter sauce**   (see recipe)

½ cup Shredded Parmesan Cheese

½ cup Shredded Mozzarella Cheese

2 tablespoons Olive Oil

1 pinch fresh cracked white pepper

1 pinch fresh cracked black pepper

1 pinch sea salt

Preheat sauté pan, and add olive oil. Add Chicken Tenderloins and sear on one side until golden brown. Turn chicken over and add sautéed spinach, lemon butter sauce, and heavy cream. Stir around covering both the chicken and the spinach. Bring to a boil then remove from heat. Cover chicken and spinach with Mozzarella & Parmesan Cheese. Transfer to a 375 degree oven and bake until golden brown.

**Lemon Butter Sauce

3 cups chicken broth

½ cup lemon juice

1 pinch fresh cracked white pepper

1 pinch sea salt

½ stick unsalted butter (COLD)

3 tablespoons Flour

Combine the first four ingredients in a medium saucepan, and simmer on medium high heat until it comes to a boil. Reduce heat and simmer until about ¼ of the liquid is reduced. Transfer hot liquid into another container. Turn the heat to High, and add butter to the saucepan. Let the butter melt completely, and with a wire whisk, mix it until the butter starts to turn a golden brown color. Begin whisking in the flour about a teaspoon at a time until a thick roux is formed. Continue cooking and whisking until there are no lumps and the roux is uniform. Slowly add about 1/3 of the liquid, and whisk until the lumps are gone. Add the remaining liquid, reduce heat and whisk until sauce is thick and velvety. Simmer for about 6 minutes. 

Sautéed Spinach leaves**   

Preheat sauté pan, add one tablespoon olive oil, & a pinch of garlic. Cook on high heat until garlic starts to become translucent. Drop in the spinach, salt & pepper to taste. Sauté for about one minute. Be careful not to overcook the spinach

Cooking at Noon - April 26, 2010