CHICKEN FLORENTINE/CC.No 21. Frazer fernandes
Name: Frazer fernandes
Place: honnavar
Method of preparation:
Step1:-1cup chopped fresh spinach,Half fine chopped onion, 2pcs fine chopped garlic, 1/3cup fine chopped bell pepper's, 1/cup mozzarella cheese, 1.5 tbsp fresh lemon juice, 1tbsp olive oil, add salt and pepper as per taste, mix it very well and put it on a sibe.
Step2:- now will start to flatten our chicken to stuff it, will take skin less bone less chicken breast, cut it like a butterfly chicken breast fillets, use any kind of clean wrap or plastic bag make sure it is a food graded, place it in a middle gently pound out the chicken until the desired thickness is achieved, open the clean wrap and add salt and pepper has per taste, add the stuffing which we made right at the middle, roll the chicken like a pita bread, now will freeze it for the 30 minutes, will take it out from freezer after 30 minutes, sprinkle some olive oil, melt 1tbsp of butter in medium heat, add the chicken and cook until it gets golden brown, transfer the chicken to a plate, bake for 9 minutes.
Step3:-now will make vegetable sauce, 1/3cup fine chopped bell pepper's, half fine chopped onion, frying pan medium high and 1tbsp olive oil, add the chopped vegetables, transfer into a plate.
Step4:-now will make mashed potato, take Boiled potato and grade it, melt 2tbsp of butter with medium high, add graded potato and 1/3 cup of milk and salt and pepper has per taste,
Step5:- now will make bechamel sauce, melt 1tbsp of butter and 1tbsp of all-purpose flour,1/2 cup of milk salt has per taste, mix it well, 2tbsp of cheese, add parsley chop and mix it well.
Step6:- now will make green pies puree, blanch 1 cup of green pies, make it warm, now will blend green pies.
Then make the plating has you need.
Thank you
#italiandish #florentine #chickenflorentine #AQUACHEF
Chicken Florentine Recipe (Creamy Parmesan Pan Sauce)
This Chicken Florentine recipe is an easy one to make. The pan sauce that it has is so creamy with the parmesan and cream. This is the classic recipe that has the spinach...so good!
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Chapters:
0:00 Intro
0:33 Prepare the ingredients
4:23 Coat chicken with flour
5:22 Sauté the chicken
7:47 Sauté onions and garlic
8:53 Deglaze pan with wine
9:35 Create the pan sauce
12:31 Sauté the spinach
13:44 Serve the dish
Full Recipe:
Chicken Florentine Recipe - Chicken with Spinach and Mushrooms
This easy one skillet Chicken Florentine is the perfect 30 minute dinner! Perfectly cooked chicken breast smothered in a creamy sauce loaded with spinach and mushrooms. Everyone will love this keto and low carb friendly meal!
Printable recipe:
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Creamy Chicken Florentine Recipe
This Creamy Chicken Florentine Recipe is a delicious quick and easy weeknight meal that is a cinch to make when you want something easy that also feels kind of fancy. Tender, juicy chicken breasts are gently sautéed and then simmered in a creamy white wine sauce with shallots and spinach for an easy one-pot meal.
Chicken Florentine is made of tender, juicy chicken breasts simmered in a savory wine or Mornay sauce (Bechamel Sauce with Cheese) on a bed of spinach or topped with spinach. In fact, the term Florentine or a la Florentine is a French culinary term that refers to dishes made with spinach. It's been debated whether the origins of this dish are French, Italian, or both. But legend has it is was Catherine de Medici who upon Marring King Henry II of France in 1533 brought her love of spinach to France. Despite its murky origin story, no one can debate how delicious this recipe is!
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WHAT TO SERVE WITH CHICKEN FLORENTINE?
Try my Smashed Potatoes or Mashed Potatoes Recipes
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CREAMY CHICKEN FLORENTINE RECIPE
Serves 4
*PRINT RECIPE HERE:
INGREDIENTS:
2 Boneless Chicken Breasts
Coarse salt,
¼ cup (31g) all-purpose Flour for dredging
¾ tsp (3.75ml) Italian Seasoning
Freshly cracked pepper
1 tbsp (15ml) Olive Oil
1 Tbsp (14g) Unsalted Butter
1 Shallot, minced
½ cup (118ml) Dry White wine
1 ½ cups (368ml) chicken broth
1 garlic, minced
¼ cup (60ml) heavy cream
Freshly grated Parmesan Cheese, to taste
1 Tbsp (15ml) Cold Water
1 Tbsp (15ml) Cornstarch
2 cups (60g) Spinach
METHOD:
Slice chicken breasts in half horizontally. And pound thinly in between 2 sheets of wax paper. Salt on both sides and refrigerate for a minimum of 1-2 hours before cooking, or overnight is even better! This will tenderize the chicken and make it moist and juicy.
Place the flour on a plate, and add the Italian seasoning and freshly cracked pepper. Mix with a fork to combine. Dredge the chicken through the flour mixture on each side until coated. Shake off the excess.
Heat the oil and butter in a large non-stick skillet over medium heat until foamy. Cook 2 chicken breasts at a time on each side until nicely browned. Set aside. They will continue to cook in the sauce.
Add more olive oil to the skillet if needed.
Cook shallots in the pan drippings until tender. Then add the wine, and reduce by a third. Then add the chicken broth, garlic, heavy cream and cheese. Add back in the chicken and cover, cook for 5 minutes until chicken is cooked through. Meanwhile prepare the slurry, by mixing cornstarch with very cold water.
Then add the spinach, cover, and steam until wilted, and then add the slurry. Whisking until sauce thickens.
Remove the chicken with tongs and place it on a serving plate and spoon sauce and spinach over the chicken.
Serve with mashed potatoes, rice or smashed potatoes.
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CHICKEN FLORENTINE A Fast Easy Delicious Dinner Recipe
CHICKEN FLORENTINE A Fast Easy Delicious Dinner Recipe
Today's Recipe:
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Chicken Florentine Pasta Recipe
Full Recipe -
Ingredients
300 grams dried pasta (I used fusilli pasta but you can choose any pasta of your choice)
1 tablespoon extra virgin olive oil
2 tablespoons butter (salted or unsalted)
2 teaspoons minced garlic
¼ cup chopped onions
300 grams boneless skinless chicken breasts (cut into ½-inch pieces)
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper powder (or to taste)
¼ cup chopped sun-dried tomatoes
1 chicken stock cube (or 1 teaspoon chicken bouillon powder)
2 cups chopped spinach (tightly packed)
½ cup unsweetened heavy cream
200 grams cream cheese (at room temperature)
½ cup shredded mozzarella cheese
Instructions
Cook The Pasta
Bring 4-5 cups of water to a boil over high heat.
Once the water comes to a boil, add 1 tablespoon of salt and pasta and stir gently.
Cook on high heat for 6-7 minutes until the pasta is al dente (just cooked). Do not overcook otherwise the pasta dish will become mushy.
Remove the pot from heat and drain the water (reserving 1 cup for the recipe) and toss the pasta with a teaspoon of oil. Set it aside.
Make The Florentine Pasta
White the pasta is cooking, make the sauce.
Heat oil and butter in a pan over medium heat.
Once the oil is hot, add garlic and onions and sauté for 2 minutes.
Add chicken breast, paprika, oregano, salt, pepper powder, and sun-dried tomatoes and saute for 6-7 minutes.
Add chicken stock cube and ½ cup of water from boiling the pasta and mix until the cube dissolves.
Now add the cooked pasta, spinach, heavy cream, cream cheese, and mozzarella cheese and mix until combined.
Add some more pasta water (or milk) if the pasta looks dry.
Check for salt and pepper and add more if needed. Serve hot.
Notes
You can easily double or triple the recipe as per your requirements.
This recipe can also be made vegetarian easily. Just Replace chicken with veggies like broccoli, zucchini, mushrooms, etc, and chicken stock with veg stock.
If using frozen spinach, thaw it before use and squeeze out as much moisture as you can.