SAUCE FLORENTINE
Made in a blender, this creamy spinach sauce flavored with Dijon mustard, green onions and garlic is delicious served warm with fish, chicken or pasta.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 2 cups or 8 servings, 1/4 cup each.
Number Of Ingredients 6
Steps:
- Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
- Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
- Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.
Nutrition Facts : Calories 40, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHICKEN FLORENTINE PASTA
Give boring weeknight dinners a boost with this easy recipe for chicken florentine pasta from Delish.com.
Categories Chicken Florentine Pasta italian recipe weeknight recipe chicken pasta creamy pasta penne pasta fancy pasta
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.
- Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!)
- Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Add mozzarella and Parmesan and stir until the cheese melts. Season sauce with salt and pepper.
- Turn off heat and add in the cooked penne, baby spinach, parsley and red pepper flakes (if using). Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.
CHICKEN WITH FLORENTINE SAUCE
Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it's also fast to fix on busy weeknights! -Julie Fitzgerald, St Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.
Nutrition Facts : Calories 223 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 434mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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
The term 'à la Florentine', refers to a recipe that is prepared in the style of the Italian region of Florence. Florentine recipes will typically feature some main ingredient, such as meat, poultry or fish, served on a bed of spinach, and then topped with a Mornay sauce. This dish is considered to be one of the Continental European Classics.
Provided by Member 610488
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 539.5, Fat 34.3, SaturatedFat 18.4, Cholesterol 167.7, Sodium 625.4, Carbohydrate 11.5, Fiber 2.9, Sugar 1.2, Protein 46.3
CHICKEN FLORENTINE IN A WHITE WINE SAUCE
An easy meal to impress guests. Very savoury and heavy on the garlic. I wooed my wife with this one.
Provided by MarkNS
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté ½ the garlic in 2-3 tablespoons butter (this amount is a guess...but be generous with it) in a frying pan until softened (do NOT brown it!). Add spinach and cook, stirring frequently until spinach is softened and quite shrunken. Remove from heat and allow to cool.
- Pound breasts flat (the thinner the better). and lightly salt them. Roll spinach/garlic mixture up in the breasts then lightly coat them in crumbs. Place seam side down in a deep baking dish. Bake uncovered in a 300 degree oven while you make the sauce.
- Sauce:Melt a lot of butter (once again... be generous and use more than you think you should) in the same frying pan the spinach was sautéed inches Add the remaining garlic and sauté...(do NOT brown it!). Whisk in sufficient flour to make a thick roux...do NOT brown the roux! Whisk in the wine and bring to boil whisking constantly. After the alcohol has had a chance to evaporate and as the sauce thickens, add sugar to taste but the sauce should remain slightly bitter as it will lose this bitterness in the oven. Once thickened, pour the sauce over the chicken breasts.
- Bake the whole thing, uncovered in a 350 degree oven until you want to eat. 1 hour is usually plenty but this meal is designed to be prepared at your convenience and lowering the temperature and allowing it to sit will not hurt it.
- Presentation: I recommend removing the breasts from the sauce onto a cutting board to cool slightly (if cut while too hot they will disintegrate -- I found this out the hard way). Then, slice them into about 1 cm slices so that each slice is a little circle of chicken surrounding the spinach. Press white rice into a small bowl and invert it in the centre of the plate, remove the bowl so a uniform hemispheric mound of rice remains. Arrange the chicken slices in a circle around the rice. Drizzle some sauce over the chicken and rice. Serve remaining sauce in a gravy boat or small pitcher. Remember to keep the sauce warm and don't dilly-dally while cutting -- get it to to the table hot!
Nutrition Facts : Calories 442.1, Fat 6.2, SaturatedFat 1.4, Cholesterol 151, Sodium 285.5, Carbohydrate 9.7, Fiber 0.3, Sugar 1.9, Protein 51.2
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.
CREAMY CHICKEN FLORENTINE
Creamy Chicken Florentine is an amazingly flavorful weeknight dinner made in just 30 minutes! Made with mushrooms, spinach, and Parmesan!
Categories Main Dish
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 376 kcal, Carbohydrate 10 g, Protein 34 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 739 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CHICKEN FLORENTINE
This recipe for chicken florentine is golden brown chicken breasts, topped with a creamy sauce and served over a bed of spinach. A classic dinner that will have you licking your plate!
Provided by Sara Welch
Categories Main Course
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 496 kcal, Carbohydrate 8 g, Fat 26 g, SaturatedFat 19 g, Cholesterol 186 mg, Sodium 282 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CHICKEN FLORENTINE PASTA
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
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 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 ALLA FATTORIA
I've always preferred a "spinach in sauce" chicken Florentine over the "chicken with sauce atop cooked spinach" version. This is my ranch-style rendition, and it's delicioso. Hidden Valley Ranch Light makes it light indeed... and surprisingly authentic.
Provided by The Spice Guru
Categories Weeknight
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Defrost spinach in microwave, then drain in a colander in sink, squeezing out excess water. Grate a fresh lemon and reserve 1 teaspoon zest. Mince one shallot and one garlic clove. Pour 1/2 cup Hidden Valley Original Ranch Light into a wide shallow dish. Set aside.
- Rinse chicken breasts. Place two chicken breasts at a time between 2 pieces plastic wrap. Pound chicken to 1/4" thickness using a flat mallet or rolling pin. Repeat with remaining chicken. Blot chicken lightly. Place prepared chicken breasts in ranch dressing, turning until thoroughly coated.
- Into a large resealable plastic bag or container, add 3/4 cup unseasoned breadcrumbs, 3/4 cup Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground pepper. Seal bag and shake well. Add two chicken breasts at a time to bag then seal. Shake until chicken is evenly coated. Bread the remaining chicken.
- In a large, wide skillet (with an accompanying lid) over medium heat, warm 2 tablespoons light olive oil. Add chicken and cook, 4-5 minutes per side, or until chicken reaches 165°F . Cover. Keep warmed on lowest heat.
- In medium saucepan, heat 1 tablespoon light olive oil. Saute shallots until translucent. Add garlic and cook 1 minute longer. Sprinkle in 2 tablespoons all-purpose flour and stir well. Whisk in the chicken broth, 2-4 tablespoons white wine, lemon zest, and 1/8-1/4 teaspoon ground nutmeg. Bring mixture to a full boil over high heat. Reduce heat to medium-low. Cook until thickened, about 2 minutes. Stir in spinach and heat through. Whisk in 1/2 cup Hidden Valley Original Ranch Light and 2 tablespoons grated parmesan cheese. Season lightly with freshly ground black pepper.
- Ladle sauce over chicken in skillet. Place a slice of provolone cheese over each breast. Garnish with minced olives. Cover skillet. Warm over low heat until cheese melts. Serve and enjoy!
Nutrition Facts : Calories 371.8, Fat 19.5, SaturatedFat 7.4, Cholesterol 75.7, Sodium 1041.7, Carbohydrate 15.8, Fiber 2, Sugar 1.6, Protein 32
CHICKEN WITH GARLIC FLORENTINE SAUCE
Make and share this Chicken With Garlic Florentine Sauce recipe from Food.com.
Provided by bbernard
Categories Very Low Carbs
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat.
- 2. sear chicken on one side and trandsfer to sheet pans cook as usual3. In a braiser sauce pan, saute onions in remaining oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended.
- 4. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
Nutrition Facts : Calories 400.9, Fat 22.1, SaturatedFat 12.3, Cholesterol 135.2, Sodium 708.7, Carbohydrate 7.3, Fiber 1.6, Sugar 1.8, Protein 40.6
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CHICKEN FLORENTINE PASTA - WEEKNIGHT COMFORT FOOD! - …
From myfoodstory.com
4.3/5 (3)Total Time 30 minsCategory Main CourseCalories 726 per serving
- In a bowl, mix together chicken, oregano, paprika, garlic and salt. Set this aside for ten minutes.
- Heat olive oil and butter in a pan and add chopped garlic. Saute the garlic for a minute till fragrant and add the chicken. Cook the chicken for four minutes, stirring once or twice. Add chopped spinach, mix and cover and cook on medium heat for two minutes till the spinach wilts.
- Add cream and cream cheese, mix and simmer till the cheese melts. Toss the pasta in this sauce and add mozzarella. Mix the mozzarella till it melts. Taste for seasoning and serve the pasta immediately.
WHAT TO SERVE WITH CHICKEN FLORENTINE? 8 BEST SIDE DISHES ...
From eatdelights.com
Servings 1Total Time 30 minsCategory Side DishesPublished 2021-12-24
- Creamy Mashed Potatoes. Mashed potatoes are always a comfort food favorite. They’re creamy, filling, and delicious. And they’re the perfect side for chicken Florentine.
- Lemon Roasted Asparagus. Asparagus is a delicious and healthy vegetable that’s perfect for springtime. It has a bright, lemony flavor that pairs perfectly with chicken.
- Delicious Green Bean Salad. If you’re not into eating vegetables for dinner, enjoy them instead as a side dish. Vegetable salads are the perfect alternative to boring old oven-roasted veggies.
- Whole Grain Pilaf. Pilaf is a dish consisting of rice or other grains cooked in broth or stock. This makes them extra-flavorful and hearty. And this whole-grain pilaf is the perfect side for chicken Florentine.
- Steamed Broccoli. Steamed broccoli is a healthy and delicious side dish that goes great with chicken. It’s loaded with vitamins and minerals, and it takes only minutes to prepare.
- Pasta or Quinoa Salad. A pasta or quinoa salad is a great way to change things at dinner. It’s a healthy and tasty side dish that’s perfect for any occasion.
- Courgette Noodles. If you’re looking for a healthy and delicious alternative to pasta, then try courgette noodles. Courgettes are also known as zucchini, and they make the perfect noodles.
- Crusty French Bread. Finally, don’t forget about the bread. Crusty French bread is a great side for chicken Florentine. It goes perfectly with the creamy sauce and tangy lemon flavor.
CREAMY CHICKEN FLORENTINE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (20)Total Time 30 minsCategory Main CourseCalories 546 per serving
- Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on each side until cooked through and a light golden brown. Remove the chicken onto a plate.
- In the same pan, add garlic and saute for minute until fragrant. Add white wine to the pan and let it simmer and reduce for a few minutes. Stir the wine around so that any bits stuck to the bottom of the pan come off.
- Add the spinach and cook until wilted while stirring occasionally. This will take about two minutes. Once the spinach has wilted, add cream cheese and heavy cream. Bring this to a gentle simmer, making sure that the cream cheese has completely melted and is mixed well.
KETO CHICKEN FLORENTINE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
4.9/5 (12)Calories 550 per servingCategory Main Dish
- Season the chicken with salt and pepper. Dredge each piece in the almond flour to coat both sides.
- Return the pan to the stovetop on medium heat. Add the 2 tablespoons of butter, the shallot, and the garlic. Cook 2-3 minutes until softened.
CHICKEN FLORENTINE RECIPE - SIMPLE, EASY AND DELICIOUS RECIPE
From homecookbasics.com
Ratings 2Calories 544 per servingCategory Main Course
- take the two chicken breasts and slice them so that you get manageable pieces.If the chicken is thicker than 1/2" then pound it with a meat mallet or slice it through the thickness of the chicken so you end up with a total of 8 pieces.
- Add 2 tbsp of butter to the pan that you just saute the chicken in.Add the shallots and garlic; saute until the shallots are softening.
CHICKEN FLORENTINE BAKE - JULIA'S ALBUM
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CREAMY ITALIAN CHICKEN FLORENTINE | GIADZY
From giadzy.com
5/5 (1)Author Giada De LaurentiisServings 4Total Time 30 mins
- 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.
KETO CHICKEN FLORENTINE – CREAMY CHICKEN IN WHITE SAUCE ...
From blondelish.com
Ratings 2Calories 536 per servingCategory Dinner, Main Course
- Which ingredients can be changed in this creamy chicken recipe? You can easily make this creamy chicken recipe your own. First, try adding your favorite extras for more flavor.
- How to make this creamy chicken recipe gluten-free, paleo & Whole30? You can easily make this keto chicken recipe gluten-free, paleo or Whole30-compliant.
- How to make Keto Chicken Florentine in a crockpot. This dish is a one-pot recipe no matter how you make it! You can throw it together in under 30 minutes on the stove.
- How to make this creamy chicken and spinach in Instant Pot. Yes, this keto Chicken Florentine recipe works in an Instant Pot too. Here’s how to make Instant Pot creamy chicken and spinach
- Can I make Keto chicken florentine with thighs? Yes, if you prefer white meat, you can substitute the lean chicken breasts for thighs in this recipe.
CHICKEN FLORENTINE - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 2Category ChickenServings 4
- Rinse the spinach in water, dry and coarsely chop, then place the spinach in a medium saucepan with 2 tablespoons of the butter.
- Season the flour with salt and pepper, and dredge the chicken breasts into this mixture until they are lightly coated.
CHICKEN FLORENTINE - THE COZY COOK
From thecozycook.com
Ratings 20Calories 456 per servingCategory Main Course
- Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about an inch thick and of equal thickness throughout. Pat dry.
- Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside on a plate once cooked, it's done when the internal temperature reaches 165 degrees.
FLORENTINE BUTTER CHICKEN RECIPE | FOOD & WINE
From foodandwine.com
4/5 (2)Category Chicken
- 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.
- Remove from heat, and carefully pour in lemon juice (butter will start to bubble). Serve immediately.
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Reviews 16Total Time 35 minsCategory Main Dish
- 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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