CHICKEN FLORENTINE BURGERS
Just try convincing your guests that a recipe this scrumptious is healthier, too. These moist, monster burgers are packed with veggies, cheese and loads of great grilled flavor. -Mary Cannataro, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the onion, wine and garlic in a small saucepan. Bring to a boil; cook until wine is reduced to about 1/4 cup. Cool to room temperature., In a large bowl, combine the spinach, bread crumbs, 1/4 cup cheese, mustard, salt, pepper and onion mixture. Crumble meat over mixture and mix well. Shape into six patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with tomato, spinach and remaining cheese.
Nutrition Facts : Calories 407 calories, Fat 12g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 740mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 7g fiber), Protein 36g protein.
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
I love using feta cheese in this easy recipe, which is simple enough for a weeknight recipe yet elegant enough to serve guests. The amount of spinach is not critical, I get the ready-to-eat packages and use canned broth. The chicken is moist and the feta sauce is like a gravy, just spoon it over the chicken and spinach.
Provided by Caru8888
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in skillet, sprinkle with pepper.
- Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
- Remove chicken, cover and keep warm.
- Reserve broth.
- In meantime, wash and cook spinach in the water that clings to leaves.
- Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
- For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
- Cook and stir until thick and bubbly.
- Cook 2 minutes.
- Add feta cheese and stir until melted.
- To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.
CHICKEN FLORENTINE
Chicken Florentine is such a comforting dish served with garlicky spinach cream cheese sauce. Quick, easy, and made with simple everyday ingredients.
Provided by John Kanell
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a bowl, combine flour and spices. Whisk together.
- Pound the breasts with a mallet and flatten to about an inch thick.
- Season both sides with salt and pepper then dredge or dip chicken breasts in the flour. Tap off any excess.
- Add a tablespoon of oil and butter to a pan over medium high heat. Add two chicken breasts, cover and cook until golden brown, about 4 minutes, flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate, then add another tablespoon of butter and cook the remaining two breasts.
- Reduce heat to medium, melt two tablespoons of butter in the pan, then add the garlic and stir constantly for 30-45 seconds or until fragrant.
- Pour in the wine and cook while stirring occasionally until reduced by about half. Stir in the cream and let it come to a simmer then sprinkle the parmesan cheese in and stir over heat until melted.
- Add the spinach and cook until wilted then return the chicken and any juices to the pan and reduce heat to medium low. Simmer until the chicken is warmed through and the sauce has thickened, about 4 minutes. Garnish with more spinach or parsley if desired and serve.
Nutrition Facts : Calories 536 kcal, Carbohydrate 14 g, Protein 11 g, Fat 46 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 129 mg, Sodium 1013 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN FLORENTINE BURGERS
Well, I invented this recipe for a burger contest, but was not even in the finals! My family and friends LOVE it and said they cannot believe it did not win something. These are great as they are, or made into mini-burgers for a party or mini-meatballs for a cocktail party!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 burgers
Number Of Ingredients 15
Steps:
- Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into shallow pie plate and let cool to room temperature.
- Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties.
- If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds. Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve.
- You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts. Buns can be browned under the broiler.
- Enjoy!!
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- Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
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- Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour, shaking off excess.
- Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides down, and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.
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Servings 2Category Entree
- Melt Becel® Buttery Taste margarine* in medium nonstick skillet over medium-high heat and cook onion with mushrooms, stirring occasionally, until tender, about 6 minutes.
- Stir in garlic and cook 30 seconds. Stir in spinach and cook 1 minute or until wilted. Season, if desired, with fresh black pepper. Remove vegetables from skillet. Reserve 1/2 of the vegetable mixture in medium bowl and keep warm.
- Combine ground chicken, carrots, green onions and remaining 1/2 of the slightly cooled vegetables in medium bowl; shape into 2 patties.
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