Chicken Florentine Food

CHICKEN FLORENTINE CASSEROLE

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.

CHICKEN-PENNE FLORENTINE BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
• Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers. Sprinkle with Parmesan.
• Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

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.

CHICKEN FLORENTINE ROLL-UPS

Steps:

• Heat oven to 375°F.
• Combine egg white, spinach, cottage cheese, paprika, 1/2 cup mozzarella and 1 Tbsp. Parmesan.
• Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges. Roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon pasta sauce over chicken; cover.
• Bake 25 min. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, 25 min. or until chicken is done (165°F).

CHICKEN FLORENTINE

Steps:

• Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper.
• Add the chicken to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
• Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
• Cook the mushrooms for 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
• Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more.
• Add the wine to the pan and bring to a simmer.
• Cook for 2-3 minutes or until wine is reduced by half.
• Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper.
• Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
• Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken. Sprinkle with parsley, then serve.

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.

CREAMY CHICKEN FLORENTINE

Steps:

• Place a large skillet over medium heat. Melt 1 tablespoon butter and olive oil together. Cook chicken for 5 minutes per side until golden brown and no longer pink.
• Remove chicken from pan, transfer to a plate, and cover to keep warm.
• To the same pan, add mushrooms and a pinch of salt and saute until tender. Remove from pan. Wipe out the pan.
• Return skillet to heat. Melt remaining butter and garlic. Cook for 30 seconds to 1 minute until fragrant. Stir in flour and cook for 1 minute to remove the raw flour taste.
• Add wine to the skillet to deglaze and simmer for 3 minutes until the sauce begins to thicken.
• Add milk and cook, stirring frequently, until sauce thickens. Add Parmesan cheese. Continue to stir until cheese is melted. Add salt and pepper to taste.
• Add spinach to the sauce and cook until wilted Add mushrooms back in and stir into sauce.
• Return chicken to pan. Spoon sauce over chicken. Serve warm.

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

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 PASTA

Steps:

• Cook pasta according to package directions in lightly salted water. Drain and set aside.Cut chicken breasts into chunks and sprinkle on salt and pepper.Heat butter and olive oil over high heat in a large skillet. Add 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. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet. Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, 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 spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.Serve with extra Parmesan shavings.

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

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 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

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.

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 FLORENTINE CASSEROLE

Steps:

• Place the spinach in the bottom of a 1 1/2 qt buttered casserole. I usually have to cook the chicken while I get everything else ready - I just add some olive oil to a pan and cook it up on the stove, then cut it into chunks with my kitchen shears. You could also buy the precooked chicken in the grocery store; Tyson makes some that is good.
• Melt the margarine in a saucepan and stir in the flour. Let bubble one minute, stirring constantly.
• Add spices and milk. Stir constantly until mixture thickens; add cheese and chicken.
• Pour chicken mixture over spinach. Top with bread crumbs and dot with butter.
• Bake at 350 degrees for 20 minutes or until casserole is heated completely. If bread crumbs need additional browning, place under the broiler for a minute or two.