Chicken Florentine Style Food

CHICKEN FLORENTINE

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 STYLE

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 PASTA

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 PANINI

Steps:

• Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.;

CHICKEN FLORENTINE BURGERS

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!!

CHICKEN FLORENTINE STYLE

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 AND BACON FLORENTINE

Steps:

• Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.
• Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.
• Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
• Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.

CHICKEN FLORENTINE

Steps:

• Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.

CHICKEN -RICE FLORENTINE

Steps:

• Cook bacon in a lage skillet until crisp; drain, reserving 1 tablespoon of drippings in skillet. Crumble bacon, and set aside.
• Add chicken and onion to reserved drippings; cook over medium heat, stirring constantly, until chicken is done.
• Add 3/4 cup water and next 4 ingredients.
• Bring to a boil; stir in rice. Cover and remove from heat, and let stand 5 minutes or until liquid is absorbed and rice is tender.
• Stir in bacon and cheese.

CREAMY CHICKEN FLORENTINE

Steps:

• Mix cream cheese spread, milk and garlic powder until blended.
• Cook and stir chicken and peppers in large nonstick skillet on medium heat 6 to 8 min. or until chicken is done.
• Add cream cheese mixture; cook and stir 3 min. or until heated through. Remove from heat.
• Stir in spinach and pasta; top with nuts.

CHICKEN FLORENTINE

Steps:

• Grease a 2 quart casserole.
• Add chicken, then spinach.
• Mix soup with mayo and spices, pour over spinach/chicken.
• Melt butter in fry pan, add crumbs and cheese.
• Spread over all.
• Bake uncovered at 350 45 min to 1 hour.

CHICKEN FLORENTINE

Steps:

• Cook spinach according to package instructions, drain well.
• In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1 tablespoon flour and blend well.
• Add 1/3 cup light cream and the spinach; simmer for 5 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices.
• Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup light cream and 3/4 cup chicken broth; continue cooking and stirring until thickened. Continue cooking, stirring, for 5 minutes.
• Stir in the cheeses and continue cooking and stirring until melted. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Bake at 400 degrees F for 20 minutes, or until top of casserole is lightly browned.

CHICKEN FLORENTINE

Steps:

• Preheat the oven to 180c 160c for fan oven or gas mark 4. De-stalk the spinach if needed, place in colander and pour a kettle of boiling water over to wilt, leave to drain. When cool, squeeze out excess water and chop up. Season with salt, pepper and nutmeg. Place spinach in a oven proof baking dish.
• In a large frying pan, melt 30g of butter and cook onions until soft and golden. Remove onions from pan and add to the spinach and mix together.
• Add diced chicken to pan with a little seasoning with a little more butter and brown chicken all over. Once browned, remove from pan and place on a warm plate and set aside.
• Put the last of the butter in the pan and add the crushed garlic and mushrooms and cook until soft. Once soft add the flour to the pan and coat the mushrooms in the flour. Add the white wine and stir quickly to make a thick sauce. Turn down the heat and slowly add the cream fresh to make a lovely sauce. Add the chicken back to the pan and thoroughly coat with the sauce.
• Place the chicken, mushrooms and sauce on to of the spinach in the oven proof dish. top with the grated cheese. Add a little grated nutmeg to the cheese.
• Place in the oven for 20-25 minutes until cheese is bubbling and golden brown.
• Serve with boiled rice and a glass of chilled white wine.

CHICKEN FLORENTINE CASSEROLE

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.

EASY CHICKEN FLORENTINE

Steps:

• Heat oven to 375°F.
• Heat dressing in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Transfer chicken to 9-inch square dish sprayed with cooking spray.
• Add spinach and garlic to skillet; cook and stir 2 min. Add milk, mustard and 2 Tbsp. Parmesan; stir. Cook 1 to 2 min. or until heated through, stirring constantly. Spoon over chicken; top with remaining Parmesan.
• Bake 15 to 20 min. or until chicken is done (165°F).

CHICKEN AND PENNE FLORENTINE

Steps:

• Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
• Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
• Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.

CHICKEN FLORENTINE

Steps:

• Preheat oven to 350°F
• Combine breadcrumbs and 1/2 cup of Parmesan cheese and spread out on a plate. Heat oil in a heavy skillet over medium heat. Cut chicken breasts in half and pound to 1/2 inch. Dip chicken pieces in egg and coat both sides with the bread crumb mixture. Cook chicken pieces (about 3 minutes each side) and place on paper towels to drain.
• Saute onion and garlic in 1 tbs butter until onion is clear and add nutmeg and spinach. Cook until combined and heated through. Spread spinach mixture on the bottom of a oiled baking pan large enough to accommodate the chicken pieces.
• For the cream sauce, make a roux from the 2 tbs butter and 2 tbs flour cook for about one minute then increase heat and add the wine and whip with a wisk until smooth then dry. Slowly begin adding the milk until it is all incorporated, whisking constantly. Add the cheese and nutmeg and cook until thick and creamy.
• Assembly: Pour half of the sauce over the spinach and place chicken on top then top with the remaining sauce. Place dish in the oven and cook until bubbling, about 30 minutes. Serve with pasta or rice.

CHICKEN FLORENTINE

Steps:

• Combine bread crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly.
• Arrange in baking dish.
• In a saucepan, cook onion in butter until tender.
• Blend in flour.
• Stir in milk all at once. Cook and stir until thick and bubbly.
• Cook and stir 1 minute more.
• Stir in spinach.
• Spoon spinach mixture over chicken and sprinkle with rest of crumb mixture. Bake uncovered at 350F for 40-45 minutes.