Chicken With Garlic Florentine Sauce Food

CHICKEN WITH FLORENTINE SAUCE

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.

CHICKEN WITH GARLIC SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

CHICKEN FLORENTINE WITH TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
• Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
• Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
• Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.

SHREDDED CHICKEN WITH GARLIC SAUCE

Steps:

• Marinate chicken with wine, cornstarch and black pepper while cutting vegetables. Mix together sauce ingredients: vinegars, soy sauce, wine, sugar, chili garlic paste and sesame oil. Set aside.
• Slice water chestnuts into shreds, about three pieces per slice. Trim any woody parts from the fungus and discard. Roll up fungus into a cigar shape and thinly slice crosswise to make thin ribbon-like shreds.
• Heat wok on high heat until it is about to start smoking, add oil and heat until it shimmers, then stir fry garlic, ginger and white part of scallion together for thirty seconds. Add drained chicken, and pat into a layer on the bottom of the wok. Allow chicken to brown lightly by sitting undisturbed on the wok for 45-60 seconds. Stir and fry until chicken is nearly done.
• Add water chestnuts, fungus and sauce ingredients. Bring sauce to a boil. Add cornstarch and water, boil until thickened and glossy. Remove from heat and garnish with green scallion tops.

TORTELLINI WITH CHICKEN FLORENTINE SAUCE

Steps:

• cook tortellini al dente, according to package directions while preparing the rest of ingredients. Do not overcook them!
• saute shallots and garlic in butter about 5-6 minutes.
• add chicken pieces and fry for 3-5 minutes, until outside is cooked.
• pour in 1 cup of chicken broth and add frozen spinach, reduce heat and cook till spinach thaws.
• add sliced mushrooms, bring to a simmer.
• add 1/2 & 1/2 with the Parmesan cheese & season with lots of black pepper.
• let simmer a few minutes.
• stir flour into remaining chicken broth and add to mixture, stir til thick.
• stir in Romano and parsley, reduce heat to keep warm.
• toss with the tortellini.
• If sauce is too thick, you can add more 1/2 &1/2 or more chicken stock, depending on your taste.
• Omit the chicken for a vegetarian meal.

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 IN A WHITE WINE SAUCE

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!

CHICKEN WITH GARLIC FLORENTINE SAUCE

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.