Mom's Chicken Florentine with Creamy Roasted Garlic Polenta.

Step 1

Preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.

Step 2

Meanwhile, heat a large oven safe brasier or sided skillet over medium heat. Add a drizzle of olive oil, once hot, add the chicken. Season with salt and pepper. Sear on both sides, about 4 minutes per side. Remove and place on a plate. Drizzle with lemon juice.

Step 3

To the same pan, add the butter. Once melted add the flour and whisk for about 1 minute or until bubbly. Slowly pour in the milk, whisking as you add the milk. Stir in the cream, nutmeg, salt and pepper. Bring the sauce to a gentle boil. Place the egg yolk in a small bowl and whisk in about 1/3 cup of the warm milk mixture. Whisk the egg yolk mixture into cream sauce until smooth. Cook until thickened, about 5 minutes. Remove from the heat and stir in the parmesan cheese.

Step 4

Add the chicken and thawed spinach to the sauce. Make sure the chicken is immersed in the sauce. Sprinkle the top of the dish with grated parmesan cheese and fresh parsley. Place in the preheated 400 degree oven for 20-15 minutes or until lightly browned on top.

Step 5

While the florentine bakes, make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Stir in as much of the mashed roasted garlic as desired, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk to thin it.

Step 6

When the florentine is done cooking, divide the polenta among plates and top each with a piece of chicken and cream sauce. Garnish with fresh parsley and parmesan. Enjoy!!