Easy Chicken Florentine Campbells Recipe 455 Food

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CHICKEN FLORENTINE STYLE



Chicken Florentine Style image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

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.

EASY CHICKEN FLORENTINE (CAMPBELL'S) RECIPE - (4.5/5)



Easy Chicken Florentine (Campbell's) Recipe - (4.5/5) image

Provided by sandiB2010

Number Of Ingredients 6

1 3/4 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
1 large onion, minced (about 1 cup)
1 carton (14.5 ounces) Campbell's® Savory Portobello Mushroom Soup
6 ounces (6 ounces) fresh baby spinach (about 8 cups)
1/2 cup grated Parmesan cheese

Steps:

  • 1. Season the chicken as desired. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet. 2. Add the onion to the skillet and cook until the onion is tender, stirring occasionally. Stir in the soup and heat to a boil. Stir in the spinach and cook until the spinach is wilted. 3. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cheese.

CAMPBELL'S CHICKEN FLORENTINE LASAGNA



Campbell's Chicken Florentine Lasagna image

I got this in an email from Campbell's today. I checked to see if it was already on here, and found several that are different than this one, so here it is. I am going to try it soon. Sounds delicious.

Provided by jrivera

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 (10 3/4 ounce) cans campbell's condensed cream of chicken with herbs soup
2 cups milk
1 egg
1 (15 ounce) container ricotta cheese
6 uncooked lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken or 2 cups turkey
2 cups shredded cheddar cheese (about 8 ounces)

Steps:

  • Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
  • Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
  • Bake at 375°F for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
  • Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.

Nutrition Facts : Calories 368.6, Fat 17.1, SaturatedFat 9.2, Cholesterol 115, Sodium 185.1, Carbohydrate 25.1, Fiber 2.1, Sugar 1.1, Protein 28.4

EASY CHICKEN FLORENTINE



Easy Chicken Florentine image

Save yourself some time on busy weeknights, and feed your family our Easy Chicken Florentine. Ready to serve in under an hour, this Easy Chicken Florentine gets its great flavor from frozen chopped spinach, grated Parmesan and zesty red pepper dressing.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
2 cloves garlic, minced
1 cup milk
1/4 cup GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

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).

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

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