Chicken Florentine Style

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 tablespoons shallots, sliced
  • 1 tablespoon chopped garlic
  • 1 1/2 cups dry white wine
  • 1 cup whipping cream
  • 1 tablespoon chopped fresh Italian parsley
  • 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Directions
Watch how to make this recipe

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.8 614
AMAZING!!  First time I made it I followed the recipe to a T and is was great.  After that when I made it I added a little chicken base to the sauce and I cut up a mushroom really small so it melted away while cooking the sauce and it came out even better. I also use fresh spinach. My husband's favorite food is Chicken Florentine but he is picky about it.  He said that this was one of the best he ever had (before small alterations).  When I cooked it and added the chicken base and mushroom he said it was hands down best he ever had.  Taste like a 5 star restaurant.   item not reviewed by moderator and published
This recipe made for some of the best chicken breasts I have had in a long time.  Really delicious.  I made it with egg noodles because we have young kids who aren't so into the spinach right now, but my husband and I had it with the spinach and all 4 of us loved it. item not reviewed by moderator and published
I've made this dish consistently for about a year because it's probably our family's favorite dish!!! I actually made it on Christmas Day this past year. I make refrigerated cheese tortellini with it & pour the sauce over that as well. item not reviewed by moderator and published
I didn't have heavy cream or dry white wine, so I substituted with half & half and Vermouth. I used a package of fresh Organic Baby Spinach instead of the frozen. One more thing, I used half the amount of butter and substituted with olive oil to sauté the spinach. This dish came together beautifully and turned out out to be one of the best chicken recipes I have ever made. It didn't take long to make at all. I would be proud to serve this to company! item not reviewed by moderator and published
So by accident I ended up having to modify this recipe due to the fact that the heavy cream I picked up was gelatin (YUCK!). I pretty much followed the recipe except I added chicken stock, a little bit of whole milk (because that's all I had left), chicken bouillon and mushrooms! Came out great! item not reviewed by moderator and published
Holy mother of God….. This is delicious! You'd pay a pretty good penny ordering this dish at a restaurant. The ONLY thing I added was chopped up portobello mushrooms that I sautéed in Chardonnay and a little butter. I put the spinach down, then the chicken, then the mushrooms, and poured a little sauce on top. The people I made it for were licking their plates. This is a keeper! item not reviewed by moderator and published
This was easy and excellent. I threw in some extra chicken stock since my wife almost always wants some extra sauce, served it with some pasta and three of us finished the platter ... and that doesn't happen often when that much spinach is included on the dish. I'll be making it again sometime soon. item not reviewed by moderator and published
I love this recipe!!! item not reviewed by moderator and published
My family loves this. I dredge the chicken in hemp seed. Delicious. item not reviewed by moderator and published
This got a thumbs up from everyone with requests to make again. I pounded chicken breasts, and also cut in to smaller portions. I used a bag of fresh baby spinach leaves and a package of sliced mushrooms instead of the frozen spinach. item not reviewed by moderator and published
Very good. I pounded out the chicken breasts to even out their thickness, and substituted 1/2 olive oil for the butter and milk for cream to lighten it up a little. Took a tablespoon of extra dredge to make a roux before adding the wine. Added some lemon zest to freshen it up too. Served on top of yolk-less noodles. Even my picky kids gobbled it up. item not reviewed by moderator and published
I just finished this dish,cutting all ingredients in half. It came out great! The only change I made was I found that I did not need to use the second round of butter when sauteing the garlic/scallions as there was plenty left in the pan. I used a Pinot Grigio that I served with the dish. On to my next recipe from Giada! item not reviewed by moderator and published
I have be instructed to add this to my permanent rotation by my family! I used a large bag of organic fresh spinach instead of the frozen and it was wonderful. I threw together a pomodoro sauce while I was making this and served spaghetti on the side. item not reviewed by moderator and published
Another fantastic dish from Giada. item not reviewed by moderator and published
This chicken is delicious.......IF you actually season it. Takes more than just salt and pepper to make a tasty dish. item not reviewed by moderator and published
Sinfully delicious!!! My boyfriend absolutely loved it and it was pretty easy to make. Win win in my book. item not reviewed by moderator and published
Good recipe item not reviewed by moderator and published
I added Baby Bella's and a little more Italian parsley I also used fresh spinach (2 bunches steamed for 4 minutes, then chopped up and added later, cut up the chicken into bite sized pieces before finishing in the sauce. Then added the whole dish to 1lb of cooked Farfalle pasta (also called bow tie pasta. There was enough sauce left to coat the pasta evenly. I used Pinot Grigio for the wine. Some for the dish and plenty for me. item not reviewed by moderator and published
I also had to tweak this recipe because I didn't have all the ingredients. And it still came out fabulous! I didn't have a shallot so I used a red onion. I only had 1/2 cup of white wine, but I figured it had to reduce anyways.... ( I know, a real chef would probably cringe at this but it worked. My husband said it was excellent. OMG, the cream sauce was so tasty. He's hoping I make it again next week. I served it with linguine that I tossed with extra virgin olive oil, a little parmesan cheese, parsley,s & p. Awesome! item not reviewed by moderator and published
Just made this. It was so easy and delicious! item not reviewed by moderator and published
OMG! The aroma, the presentation, and the flavor, are unbelievable in this dish. My kids couldn't stop talking about it. SO DELICIOUS! They named this dish, my new birthday meal. item not reviewed by moderator and published
So good and so easy. Wasn't sure about the frozen spinach but it was quite good. The sauce is wonderful. My hubby asked why I had never made it before. I just found this recipe. It will be a staple in this house. You can't go wrong with this!! item not reviewed by moderator and published
Great recipe!! I used regular onion and added mushrooms to fresh spinach...I needed to use both before they went bad. I moved the mushrooms/spinach to a plate with paper towels to absorb the extra liquid. I also used chicken broth instead of wine since I didn't have any on hand. item not reviewed by moderator and published
YUM!!! This recipe was easy and delicious! I used fresh baby spinach instead of frozen, but followed the recipe for the chicken and the sauce. This one is a definite keeper! item not reviewed by moderator and published
Very easy and delicious! Made this for my parents and everyone loved it. I might try something to add a little more flavor next time, but overall a very good dish. item not reviewed by moderator and published
Fantastic! I pounded the chicken breasts and cut them into thirds to make for more even cooking and easier serving sizes. I used to make a different version which was hideously complicated. This is not only easier, but tastes better! item not reviewed by moderator and published
Very good, but I recommend less spinach to equal out the ratio. item not reviewed by moderator and published
This is my go to Chicken Florentine recipe. It differs depending on what wine I use but, couldn't be easier to make. item not reviewed by moderator and published
Absolutly devine, I couldn't stop eating this, I put the chicken over asparagus instead of the spinach, so easy to make too, thank you Giada for another great recipe. item not reviewed by moderator and published
Awesome! One of my favorites! I always use FF half & half and fresh salad spinach! item not reviewed by moderator and published
amazing! chicken n spinach is great combination! item not reviewed by moderator and published
Delicious! Followed exactly with no changes. Entire family loved it, and even my spinach-hating 9 year-old ate the spinach because the sauce was so good. And I caught my husband licking the sauce out of the empty pan. can't ask for more. Easy and good. item not reviewed by moderator and published
I also used onions because when i went to my local store in manhattan, shallots were 4.99 a pound! I also put the spinach into the mix at the end to cook as others had done (why mess up a new pot? and it was still great. Also added a little nutmeg because cream and spinach dishes usually benefit. Probably makes it less florentine. I do think next time I will add Parmesan as others have suggested. Definitely worth making. Also I put the chicken in the oven while I made the sauce and then sliced it up and put it in the sauce with the spinach to coat. An easy one pot meal with ingredients you probably have on hand. Definitely a plus. We all need some of those. PS. The next night I cut the chicken up even smaller, added the Parmesan and put it with fettucine, adding a little of the pasta water to thin the sauce and it was even better! Fabulous recipe. My husband rated it A+++. item not reviewed by moderator and published
LOVED IT!!! Substituted half and half instead of heavy whipping cream and served it with rice fettucini pasta. Delicious!!! item not reviewed by moderator and published
Oustanding! The cream sauce is so tasty. And it's one of the few chicken breast recipes that's just as good reheated the next day. I tripled the amount of shallots to make the sauce a bit thicker. item not reviewed by moderator and published
Absolutely delicious! I made two breasts and the same amount of sauce, some of which I added to the spinach, there was nothing left over, in fact we were scraping our plates! I substituted 1 C dry vermouth + 1/4 C water for the white wine, used half chicken stock and half cream, fresh curly winter spinach (incredibly sweet, especially the stems, and increased the amount of shallot. I let the chicken rest in the sauce for 10-15 minutes with the heat off and the pan covered, before wilting the spinach, which takes only 2 to 3 minutes. The chicken was well infused with the delicious flavors of the sauce, tender and moist. Use fresh, not frozen, spinach. The difference in taste, texture, and nutrition is well worth a few minutes of washing / chopping. Mature curly spinach doesn't lose as much volume or get as soft as the flat leaf baby spinach. About 5 oz. makes two large servings. item not reviewed by moderator and published
This recipe is so easy, looks pretty, and tastes wonderful. Just an fyi : it takes WAY longer than 3 minutes to reduce the cream and wine. It took me more like 10 minutes each, or 20 minutes total, to thicken the cream and cook off the wine's alcohol. Save a little parsley for the end- looks nice sprinkled lightly on the finished plate. Also, if you like mushrooms, they totally compliment this dish. Add medium slices a few minutes before you put the chicken in the sauce, and by the end they will have soaked up some wine (yum!. item not reviewed by moderator and published
Awesome! I added sun dried tomatoes to the spinach (I've been on a sun dried tomato kick lately and it came out amazing!!! And it was super easy to make item not reviewed by moderator and published
My husband and I both loved this meal. I used fresh spinach with lemon, salt, pepper. The sauce is fantastic. Good recipe to impress your friends without a big expense. Thank you Giada! item not reviewed by moderator and published
Delicious and very simple!! item not reviewed by moderator and published
Very flavorful and easy. The sauce tastes better as it cools. Get the bread to clean the plate! item not reviewed by moderator and published
Terrific! As other reviewers posted, I made a few changes to this recipe that made it great! First, I made three chicken breasts as this was a dinner for me and my husband, but I kept the sauce measurements the same. Instead of frozen spinach, I used curly leaf spinach (10 oz bag from the market; a quick sauté, salt, pepper and a tiny bit of lemon. I squeezed as much liquid as I could from it with tongs, plated it and used my kitchen shears to cut it into small bites. It held the sauce really well and we're fresh spinach lovers. I added 1/2 cup of chopped artichoke hearts (previously frozen to the pan along with the shallot and garlic -- because I had it on hand in my fridge and wanted to use them up. It was a nice addition, which along with the spinach and a little lemon juice -- great flavor compliments. I also added 1/4c chicken stock to the pan after the wine -- Is a new family favorite! item not reviewed by moderator and published
Delicious. changes that i made: added 3/4 cup ckn broth and juice of a lemon with the wine. i put a lot of shallots because my bf and i love onions. i also mixed the spinach into the sauce, made linguine and mixed it all together. mmmmmmmmmm definitely going into my recipe book. item not reviewed by moderator and published
Excellent recipe!!!! My family loved it! item not reviewed by moderator and published
So so so good! My chicken breasts were really thick (so I had to pop the whole thing in the oven for a bit so they would cook completely and, therefore, there wasn't much sauce left in the end. But the best part is...it didn't matter! It still tasted amazing! The shallots, garlic, and wine give it so much flavor that I even ate the leftovers for dinner the next day (and I'm notorious for not finishing off leftovers. Delicious. Can't wait to make it again! item not reviewed by moderator and published
Is this called 'piling on'? Oh well, Giada deserves as many 5 stars as we can post for this recipe. This was excellent. Had flavors that tasted like you worked all night to develop. Did not change a thing, which for me is very unusual. Do not skip tasting for seasoning. With wine and cream it needs some added salt even for folks like me that don't use much. I did add a side of white rice to soak up some of the extra sauce. item not reviewed by moderator and published
DELICIOUS!!!! but in the recipe i used onions instead off shallots an it still came out great i will b making this again. If i could give it more stars i would item not reviewed by moderator and published
I use 2 bags of fresh spinach and wow! This is so easy & very tasty. The sauce is addictive! item not reviewed by moderator and published
I love this dish! It was BEYOND easy to prepare, and it was so flavorful and delicious! I forgot to purchase my white wine for the dish, so I improvised and used some cooking sherry instead. It was great, but I will definitely have my white wine on hand the next time that I prepare this dish! My partner loved it! item not reviewed by moderator and published
Easy and tasty! item not reviewed by moderator and published
OMG. This was sooo terrific. I went heavy on the shallot and garlic. Added juice of a lemon with the wine. Served with a side dish of pasta with pesto sauce. I thought I died and went to heaven. Everyone thought it was great. Giada, I love you. My wife is jealous. item not reviewed by moderator and published
Great flavor and super easy for a weeknight dinner! I used fresh spinach instead and it came out wonderful. item not reviewed by moderator and published
I absolutely love this recipe! It so easy and delicious. I make it with fresh spinich which I think tastes much better! It's easy and I don't miss not having pasta with it, but a good bread soaks up the yummy cream sauce! item not reviewed by moderator and published
Great Recipe Giada. The spinach really compliments the chicken. I served this with rice. We all loved it. item not reviewed by moderator and published
Delicious!!! I pounded my chicken breasts to about 1/4 inch thickness. Makes great leftovers! item not reviewed by moderator and published
My family loves this recipe. I usually substitute chicken broth for the wine, reduce the cream to 1/2 cup and add several sundried tomatos. Also to cut back on calories I do not use butter to saute spinach. Instead I mixed the spinach with the chicken and sauce. Great recipe that is on a constant rotation in our home. item not reviewed by moderator and published
We always like to do chicken in our house, and this recipe is very good and tasty. I did nothave at the moment fresh parsley so I used dry, and it came out good. Also I use fresh spinach. item not reviewed by moderator and published
Great recipe. The sauce is delicious...aren't they all? - I actually added 2 T of capers and quartered cherry tomatoes to the sauce, and it was fantastic. Will try to keep it tasting just as good but use half and half next time instead of heavy cream for calories' sake. Used thin cut chx breasts and fresh spinach instead of frozen. Served it with a side of long grain wild rice and my husband denounced - "this is a keeper!" Thanks Giada! item not reviewed by moderator and published
Not only was this surprisingly easy, but it was delicious. I think Giada is my new favorite chef. I was suspect as I'm not a fan of spinach but I'm so glad we tried this. This is a go to dish now! item not reviewed by moderator and published
Giada can do no wrong! This is one of my favorites. I serve it with pasta, or course, and add parmesan reggiano to the sauce. Fabulous! item not reviewed by moderator and published
Loved this recipe!!! So easy and tasty. item not reviewed by moderator and published
Once again, another great recipe! THis was very tasty. I did not use heavy cream, I used 1/2 and 1/2 to cut the fat and calories. It was still very tasty. I pounded out my chicken breast to make a little bit more tender. I also used fresh spinach. I will for sure make this again! item not reviewed by moderator and published
This recipe was such a big hit. Since I was ahead of time, I put the chicken with the sauce in a dish that was oven safe and kept it in a 250F oven for about 30 minutes. Perfection!!!! I thought I'd have left overs, but with everyone taking seconds, I don't have much left over. Definitely a winner. Thanks Giada!! item not reviewed by moderator and published
I just made this last night and am in LOVE, once again, with Giada's ability to make amazing food come together with very basic ingredients and short preparation times! A wonderful flavor combination. The cream sauce is not too heavy and works perfectly with the spinach bed. I never use frozen spinach. I prefer fresh any day and it cooks down in minutes so it's not any more work. I also only use chicken tenderloins over chicken breasts. They are no-fail on the moistness factor and cook way more evenly, but since they are smaller in size, you have to at least double the amount called for by the recipe. item not reviewed by moderator and published
I used organic spinach instead of frozen. I baked the chicken at 400 for 25 minutes and then cooked in the sauce for 5 minutes. This was such a light and delicious dish. I served it with Garden Risotto by Ellie Krieger. item not reviewed by moderator and published
This recipe taste great. My 7 year old loved it so much. Definitely will make this again. Very easy to make. item not reviewed by moderator and published
This was SO easy and SO tasty! Definitely a keeper! item not reviewed by moderator and published
This was delicious. I will cook it again! item not reviewed by moderator and published
This was delicious and my family loved it. The only thing I will do differently next time I cook this is see if I can get the sauce to be a little thicker and cook the chicken an extra 30 - 60 seconds on each side. I served this with baked potatoes and I used Paula Dean's Baked Potato Bar recipe and only used butter and sour cream for the toppings. item not reviewed by moderator and published
Easy to make and my husband liked it! item not reviewed by moderator and published
I loved the way this recipe turned out. My sister felt the sauce was a bit sour, but it hit my taste buds just right. i used a chardonnay. For next time i'll probably try a dry vermouth. i seasoned the chicien with salt pepper and garlic powder. item not reviewed by moderator and published
Easy and good! Even my 6 year old loved it! item not reviewed by moderator and published
This was so good and will be making it again. Where to begin. My chicken breasts were rather thick. So I had to finish them off in the oven while the sauce was working. I did have white wine but I can't justify wasting a good bottle of wine. I used chicken broth instead. I didn't have frozen spinach but I did have a bag of fresh spinach. I read a reveiw that said they used fresh spinach and layered it. So I used egg noodles, chopped up fresh spinach and made a bed on top of the egg noodles sliced the chicken and layed it on the bed and topped with sauce. I had no issues with my reduction. Yes it did take a bit longer but I had a nice thick gravy consistency. It was awesome!! item not reviewed by moderator and published
I served this last night to my Italian husband and son! They loved it! The chicken was perfect along with the sauce on a bed of spinach. Very filling! item not reviewed by moderator and published
I have been making this dish for a few years now, and I make it so often I do not even need to look at the recipe anymore. Sometimes I make it with the spinash, but other times I do not. It is a delicous way to prepare chicken. item not reviewed by moderator and published
So, so yummy! The white wine really adds flavor to the cream sauce. Spinach adds bright color. Love this! item not reviewed by moderator and published
Excellent recipe! Tried it for the first time today and it was a hit! I made a slight modification by reducing the amount of wine, but it still was amazing. This is definitely something I would make to impress friends & family. Thanks Giada! item not reviewed by moderator and published
Thank you so very much for this recipe. It is incredible!! Low in carbs and so tasty. People think I am a legitimate chef when I make this dish! The sauce does take a little longer to thicken than is stated, but it has turned out magnificently every time. item not reviewed by moderator and published
I've been making Giada's chicken florentine recipe for a couple of years now... and I'm famous for it among my friends. When birthdays come, I find myself making this meal for whoever. Kids love it too. Its amazing rich and decadent with have some pretty great nutritional value with the spinach added. You do need to follow the directions precisely when reducing the sauce. Every step is important for allowing the full flavor potential of this dish. Don't rush it! btw, whole wheat linguine is an excellent addition! item not reviewed by moderator and published
I boiled and boiled but wound up with soup instead of sauce....Next time I know to boil a lot longer. Otherwise, very tasty! item not reviewed by moderator and published
I love this recipe. I've made it several times. The only advice I would give is to make sure you give the sauce enough time to reduce. A few times when my family's been really hungry, I've rushed the reduction of it, and it detracts from the flavor of the dish. That's really my flaw, not the recipe's. All in all a great dinner and a great way to get your family to eat spinach! item not reviewed by moderator and published
This dish is so simple to make with easy ingredients and really packs in the flavor! The cream, white wine sauce turns out thick and delicious, pairing perfectly with the spinach. I imagine this sauce would also be great when paired with pasta and any mix of vegetables. item not reviewed by moderator and published
Omg this was A M A Z I N G!!! Followed the recipe pretty much exactly. Cooked the cream longer than 3 minutes; it probably reduced by more than half. Used baby spinach instead of regular. And used onion instead of shallots (had no shallots on hand). Absolutely delicious!! item not reviewed by moderator and published
This was a GREAT dish. I loved the sauce, the combination of white wine and cream. I have already printed this recipe out to make the next time I'm looking for an excellent chicken dish! item not reviewed by moderator and published
Very yummy and easy to make! The sauce was excellent. Next time i might try adding mushrooms and using fresh spinach. item not reviewed by moderator and published
OMG!!!! This recipe is so delicious. I simply followed the direction and it came out really good just like other reviewers said. This is an absolute keeper! item not reviewed by moderator and published
The chicken and sauce were an absolute delight, soooo moist and delicious - however, I wasn't crazy about the spinach, but that's just me. Next time I will make it and serve it over either wild rice or a pasta. item not reviewed by moderator and published
Fabulous. This recipe uses items and I keep in my freezer and makes an updated, fresh meal. Wow! My 8 year old had a house guest for dinner the night I made this and both had seconds! (Unusual for little girl guests...especially with spinach.) The chicken was moist and the sauce really made this a healthy, updated, comfort-food-type meal. item not reviewed by moderator and published
just OK . . the cream just takes over the sauce and that's all I taste item not reviewed by moderator and published
Very good! The chicken was very moist and full of flavor. I didn't have any white wine, so I used chicken broth instead. Will definitely be making this one again. Thanks, Giada!! item not reviewed by moderator and published
Amazing. Made just like recipe said and added farfalle with it! Yummy. Sprinkled Parmesan Regiano. Definitely going to make again and again!! item not reviewed by moderator and published
This is the most AMAZING chicken dish EVER. It was so easy and so delicious - I wish I could cook it every night. Seriously, the best recipe EVER!!!!! item not reviewed by moderator and published
I'm sorry, but for some reason the taste of the souse didn't work for me. It wasn't bland, and I always adjust the seasonings while cooking, but something didn't sit right for me. (maybe personal thing) The chicken was very moist (I used boneless, skinless tights). My family actually liked the taste, but they thought, there was too much spinach...I will keep this recipe in mind, though, but use cream fraiche instead, less spinach, m.b add mushrooms or green beans. Thanks. item not reviewed by moderator and published
Loved it!!! It was delicious and so easy! It literally took about 10 minutes because I used chicken tender cutlets and started the shallots on the other side of the skillet. This is totally a redo! item not reviewed by moderator and published
This was one of the best things that I have ever eaten! The chicken was perfect and the spinach was delicious!!! My son and nephew scarfed it down and were fighting of the seconds! Thanks Giada for sharing! item not reviewed by moderator and published
Intense Flavor. Served with spinach ravioli. I've made many times, sometimes I use Maderia and other time white wine. I just had to e-mail this to our son @ college. He had it on break last week and is making it tonight. You can also play with the sauce 2C wine and 1 & 1/2 C cream, also have tried 2C wine, 1 C stock, 2 C cream. Sauce also works well with veal or pork cutlet. Very versatile sauce. Be warned once you make it you'll make again and again. item not reviewed by moderator and published
Fabulous! Family loved it! item not reviewed by moderator and published
amazing, fast and delicious dish. I used thighs instead and fresh spinach. I am definitely making again as my family devoured it. But who wouldn't eat anything cooking in butter?! so yummy! item not reviewed by moderator and published
This is the BEST EVER! It's easy & so yummy! I have recommended it to everyone! It's also my boyfriend's favorite dinner! =-) item not reviewed by moderator and published
This is so easy, and so good! item not reviewed by moderator and published
Yes, of course... If you haven't noticed, most recipe's always say "add salt and pepper to taste". Since everyone likes different seasonings on their food, salt and pepper is just the general ingredients for seasonings. This is the part where you use your own seasonings and give it your own personal touch. Salt and Pepper is not to be taken literally, since most recipes say add salt and pepper, when what they really mean to say is: add salt, season salt, pepper, garlic, italian season, etc.... item not reviewed by moderator and published

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