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!
This delicious chicken Florentine recipe is perfect for an easy weeknight dinner, but fancy enough to serve to guests. Ready in 40 minutes, the chicken is served in a creamy spinach sauce for a rich and hearty meal!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
3-4 boneless chicken thighs
2 garlic cloves crushed
¼ cup extra virgin olive oil
2 tsp sweet paprika
½ tsp black pepper
½ tsp salt
½ tsp turmeric
¼ cup white wine
2 cups heavy cream
3 cups fresh spinach leaves
⅓ parmesan cheese grated
1 fresh onion stalk
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Chicken Florentine
Become a Member Of Cooking With The Blues
Daddy Jack's Cooking with the Blues, Recipe - Chicken Florentine. Jack whips up a quick and easy Chicken Florentine that was offered at Daddy Jack's during the 2018 New London Restaurant Week.
INGREDIENTS:
Chicken, seasoning, flour, olive oil, butter, baby spinach, salt and pepper, provolone, Parmesan, white wine, beurre blanc, green onion.
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Chicken Florentine
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Creamy Chicken Florentine????????...this the type of meal that will impress Bae and make him or her want to lock you down for life!! ???????? Do you hear me????????, it is that good and so easy to make!!
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Here's the recipe:
Serving size 6-8
Ingredients
4 boneless skinless chicken breast
all-purpose flour, for dredging
3 handfuls Baby spinach (chopped)
Red bell peppers
Baby Bella mushrooms
Diced onions
Season salt
Onion powder
Garlic powder
Paprika
2 teaspoon Olive Oil
1 1/2 cups of heavy cream
1/4 cup White Wine
2 cups of chicken broth
black pepper to taste
1/4 cup of Parmesan cheese (*optional- I didn’t use any cheese for this recipe however I’ve tried it and still enjoyed It with or without the cheese)
Instructions
1. Preheat oven for 350 degrees.
2. Clean your chicken then flattened your chicken. I used 4 chicken breasts and cut them into 8 pieces. Season the chicken breasts with season salt, onion powder, garlic powder, and paprika on both sides. Dredge the chicken in flour to coat lightly then shake off any excess flour.
3. Chop up your veggies, so that it’s easier to eat when the dish is served.
4. Heat olive oil in a large skillet over medium heat and add the chicken breasts. Only cook a few chicken breast at a time, you do not want to overcrowd the skillet. Cook the breasts for 4-5 minutes on each side until cooked through and golden brown. Remove the chicken onto a plate.
5. When the breasts is finish cooking on the stovetop, add in the remaining cooked breasts to the same pan. Add 1/2 cup of chicken broth. Place breasts in preheated oven for 10-15 mins, it depends on the thickness.
6. In another skillet, Heat olive oil in a large skillet over medium heat and add onions, mushrooms, and red peppers and sauté for 3-4 minutes. Add spinach, 1/4 cup of chicken broth, and 2 tbsp of white wine to the pan and let it simmer and reduce for a few minutes. Stir & Set aside.
7. Remove the breasts from the oven and in the same pan on low heat, add in the mixture, 1/4 cup of chicken broth, 1 1/2 cups of heavy whipping cream, 2 tbsp of white wine, and *optional Parmesan cheese*. Stir the sauce around so that any bits stuck to the bottom of the pan come off. Bring this to a gentle simmer and spoon the sauce over the chicken and simmer for a minute or two before turning off the heat. Serve hot and with my fave, mashed potatoes????.
Enjoy!
Chicken Florentine Pasta!
This creamy chicken florentine pasta recipe is an easy and tasty weeknight recipe that the whole family will love. On the table in half an hour, this Italian inspired dish comes together easily and is packed full of flavor. Make this easy pasta recipe for a fun and festive pasta party this Fall!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1 package Delallo penne pasta
2 tablespoons butter
3 garlic cloves minced
6 ounces fresh baby spinach
1 tbsp. olive oil
1 lb. Boneless Skinless Chicken Breast
kosher salt
Freshly ground black pepper
1/2 tsp. oregano
1/2 cup white wine
2 1/2 cups heavy cream
2 cups shredded mozzarella
½ cup grated parmesan cheese
4 ounces reduced-fat cream cheese
1 teaspoon salt1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/3 cup Italian-style panko bread crumbs
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BEST CHICKEN FLORENTINE RECIPE | NEW RECIPE FROM MAGNOLIA TABLE VO 2 | CREAMY CHICKEN WITH SPINACH
Chicken Florentine is a delicious recipe I found in my new Magnolia Table cookbook. Tender juicy chicken simmered in a heavenly cream sauce with spinach. My family absolutely loved this recipe and it was super easy to make...win-win! This is a wine free recipe, but feel free to swap chicken broth for white wine????
Chicken Florentine
Ingredients
1 1/2 lbs chicken breast
1/2 cup flour
4 garlic cloves, minced
2 tablespoons butter
1/4 onion, small diced
1/2 cup chicken broth
1 cup heavy cream
4 cups baby spinach
Directions
Slice each chicken breast in half horizontally and pound evenly.
Season chicken with salt and pepper. Dredge each piece into flour, shaking off the excess.
Heat oil in a pan over medium high heat and cook chicken. Cook until cooked through, about 3-4 minutes per side depending on the thickness. Remove and set aside.
Melt butter over medium heat, sauté garlic wne onions for about 2-3 minutes.
Pour in chicken broth and heavy cream, season with salt and pepper and bring to a boil. Lower heat back to medium and let simmer for 2-3 minutes, until sauce has slightly thickened.
Add spinach and cook until spinach has wilted.
Return chicken back to pan and remove from heat.
Optimal- serve with lemon wedgesr