Chicken Bacon Florentine Food

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CHICKEN FLORENTINE STYLE



Chicken Florentine Style image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

Provided by BRYAN0320

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
¼ cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
½ cup half-and-half
½ cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
⅔ cup bacon bits
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
  • Increase the oven temperature to 400 degrees F (200 degrees C).
  • Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  • Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
  • Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Chicken Florentine Pasta in a light creamy sauce (it actually doesn't have any cream in it at all!). The spinach in this pasta is vibrant, healthy and tasty. This pasta also reheats really well - creamy as ever!

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 14

8 oz linguine pasta (cooked to package instructions)
Olive oil to sauté
2 small/medium boneless skinless chicken breasts
1/2 lb button mushrooms (white or brown)
1 bunch green onion ((1 cup chopped) (green and white parts))
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2-3 garlic cloves (pressed)
1 cup chicken broth
1 cup whole milk
1/2 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)
4 cups fresh baby spinach (loosely packed)
Freshly grated parmesan to serve

Steps:

  • Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
  • Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
  • In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
  • In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
  • Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.

Nutrition Facts : Calories 416 kcal, Carbohydrate 54 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 482 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

I did a search for a recipe containing chicken breast, mushrooms and fresh baby leaf spinach and I found this delicious and simple recipe on AllRecipes.com. It is very easy to put together and I found it to be quite tasty. I hope you will enjoy it!

Provided by Bev I Am

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/4 cup butter
1 tablespoon minced garlic
1 tablespoon lemon juice, fresh squeezed
1 (10 3/4 ounce) can condensed mushroom soup
1 tablespoon italian seasoning
1/2 cup half-and-half
1/2 cup grated parmesan cheese (I like fresh grated)
2 (13 1/2 ounce) cans spinach, drained (I used fresh baby leaf steamed)
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits (or about 4 slices real bacon cooked and crumbled)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
  • Remove from oven and set aside.
  • Increase oven temperature to 400°F.
  • Melt butter in medium saucepan over medium heat.
  • Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  • Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
  • Cover the spinach with mushrooms.
  • Pour half the sauce mixture over the mushrooms.
  • Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
  • Sprinkle with bacon bits, then top with mozzarella cheese.
  • Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
  • Serves 4.

CHICKEN FLORENTINE LASAGNA WITH BACON RECIPE - (4.4/5)



Chicken Florentine Lasagna with Bacon Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 19

CREAMY GARLIC SAUCE:
12 lasagna noodles, cooked
1 pound chicken tenderloins, cooked and diced, about 8 to 10
3 cups Parmesan cheese, grated
4 cups mozzarella cheese, shredded
1 (6-ounce) bag baby spinach, raw
12 strips bacon, cooked crispy
1 teaspoon Italian seasoning
1 tablespoon flat-leaf parsley, chopped
8 cups (1/2 gallon) 1% low-fat milk
2 tablespoons natural chicken base (I use "Better Than Bouillon" brand)
4 ounces butter, about 8 tablespoons
4 cloves garlic, pressed through garlic press
4 ounces flour, about 12 tablespoons
Pinch or two salt
1/2 teaspoon black pepper
Pinch ground nutmeg
1 teaspoon Italian seasoning
1/4 cup Parmesan cheese, grated

Steps:

  • Preheat the oven to 350°F, and lightly grease a 12 x 9 x 2 1/2-inch baking dish. To assemble your lasagna, add a thin layer of the Creamy Sauce to the bottom of the baking dish, and spread evenly. Add 4 lasagna noodles over the sauce, and add in another, more generous, layer of the sauce. Next, sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded parmesan and 1 cup of the shredded mozzarella. Next, sprinkle over about half of the bag of baby spinach, followed by about 1/3 of the chopped bacon. Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of parmesan and mozzarella cheese, the remainder of the baby spinach, and another 1/3 of the chopped bacon; then, cover with the last layer of four lasagna noodles. Finish by topping the noodles with sauce, then sprinkle over the last cup of parmesan cheese, the last 2 cups of mozzarella cheeses, and the teaspoon of Italian seasoning; bake for about 20-25minutes, or until golden and bubbly. Garnish with the remainder of the chopped bacon and the chopped parsley, and serve. CREAMY GARLIC SAUCE: Add the milk and the chicken base to a large saucepan or medium pot, whisk to combine, and bring to the simmer; then, turn off the heat. While the milk heats, add the butter to another large saucepan or medium pot, along with the garlic, and place over medium heat; allow to melt together, and stir the garlic into the butter to soften. Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes to cook out the raw taste of the flour. Next, slowly add the hot milk into the butter/garlic/flour mixture, whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened. Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper, the nutmeg, the Italian seasoning, and the parmesan cheese; keep warm, or allow to completely cool and keep in fridge to use later.

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