How To make Chicken Breasts Florentine
Ingredients
2
pound
chicken breasts, boneless skinless
1/2
cup
flour, unbleached
2
lg
eggs, well beaten
2/3
cup
seasoned dry bread crumbs
1/4
cup
oil
1
md
garlic clove, fine chopped
1/2
cup
dry white wine
1
pk
onion soup mix, golden
1 1/2
cup
water
2
tablespoon
parsley, chopped fine
1/8
teaspoon
pepper
Directions:
* Side dishes to create a bed for the Chicken include Hot Cooked Rice
Piliaf or White Rice and/or Hot Cooked Spinach.
Dip chicken in flour, then eggs, then bread crumbs.
In large skillet, heat oil and cook chicken over medium heat until almost
done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to
reserved drippings, and cook over medium heat 5 minutes. Stir in golden
onion recipe soup mix thoroughly blended with water, bring to a boil.
Return chicken to skillet and simmer covered 10 minutes or until chicken is
done and sauce is slightly thickened. Stir in parsley and pepper. To
serve, arrange chicken over hot rice and spinach; garnish as desired.
MICROWAVE DIRECTIONS:
Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread
crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH
(Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then
golden onion recipe soup mix, thoroughly blended with water and wine. Heat
uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring
occasionally, 7 minutes or until chicken is done and sauce is slightly
thickened. Stir in parsley and pepper. Let stand covered 5 minutes.
Serve as above.
How To make Chicken Breasts Florentine's Videos
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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Stuffed Chicken Florentine Recipes : Savory Chicken Dishes
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The word Florentine in certain types of recipes actually refers to spinach. Find out about a great stuffed chicken Florentine recipe with help from a professional culinary expert in this free video clip.
Expert: Syd Marshal
Filmmaker: Bart Capuano
Series Description: Chicken is such a great ingredient, and one reason for this is its versatility. Learn about savory chicken dishes from a variety of regional influences with help from a professional culinary expert in this free video series.
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:
Want more easy keto friendly recipes? Be sure to pre-order my new cookbook! Jenniferbanz.com/cookbook
Amazing Chicken Florentine! #chickenflorentine #Florentine #weeknightdinners
Chicken Florentine!
Full Recipe On:
matthewaugusta.com
Enjoy!
Chicken Florentine Recipe - How to Make the BEST Chicken Florentine
Chicken Florentine Recipe - How to Make the BEST Chicken Florentine
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Chicken Florentine with a Parmesan Cream Sauce
Why go out to a restaurant when you can have better at home. This chicken Florentine will leave your taste buds breathless. Made with chicken breasts, served on spinach with pine nuts and a Parmesan cream sauce.
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