Mini-Cheesy Chicken Florentine Tarts
Submitted by: chicaa1229
Cubes of chicken and chopped frozen spinach are stirred into a wine and cream sauce, then spooned into timy phyllo shells and sprinkled with cheese.
Ingredients
- 2 boneless skinless chicken breast halves
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup all-purpose flour
- 3 tbsp unsalted butter
- 1 tbsp shallots, sliced
- 1/2 tbsp garlic, minced
- 1 1/2 tbsp dry white wine
- 1/4 cup chicken stock
- 1/4 cup half-and-half
- 1 tbsp chopped fresh parsley
- 10-oz pkg frozen chopped spinach, thawed and well drained
- 30 mini phyllo shells
- 1/4 cup grated Parmigiano-Reggiano cheese
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Method
Cut chicken breasts into small bite-sized cubes. Sprinkle with salt and pepper, toss in flour, and shake off excess. Melt 1 tbsp butter in large saucepan then cook chicken over medium heat until no longer pink, 5-7 minutes. Remove chicken from pan, place on a plate, and cover with foil to keep warm. Using same saucepan, add another 1 tbsp butter, shallots and garlic. Cook about 1 minute on medium heat, making sure garlic doesn't burn. Add wine, chicken stock and half-and-half, then cook until liquid is reduced by half, about 3 minutes. Stir in parsley, then add chicken and spinach to saucepan. Season with salt and pepper to taste. Cook another 3 minutes or until sauce is thickened. Spoon about a teaspoon of filling into each phyllo shell. Top with a sprinkle of Parmigiano-Reggiano cheese.
Notes:
Number of Servings: 30
Submitted by: chicaa1229 ( See all of chicaa1229 Recipes )
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