GF Chicken Florentine | HomeStyle Gluten Free
Chicken Florentine is an awesome meal for the whole family. It's a great way to get a lot of vegetables into a dish that doesn't feel like you're eating the garden, and it tastes great! *** See the recipe in the description below ***
CHEESE SAUCE
1/4 cup Butter, oil, or combination of both
1 small Onion, minced
4 cloves Garlic, minced
1/3 cup GF flour blend
4 cups Milk, or milk alternative
1/2 tsp Nutmeg
1-2 Tbsp Dijon mustard
2 cups Ricotta, or blend of 2 cups Greek Yogurt + 1 cup Cheese (mozzarella, parmesan, etc)
1 16oz package of Spinach (baby, or regular with stems removed)
1 tsp Salt
1 tsp Pepper
Carrots from poaching liquid, mashed
POACHED CHICKEN
2 large Carrots, roughly chopped (or 8-10 baby carrots)
1 small Onion, roughly chopped
2 cloves garlic, roughly chopped
10-15 whole peppercorns (or 2 tsp ground pepper)
Thyme or bay leaf
Salt to season water
3-4 Chicken breasts
ASSEMBLY/TOPPING
1 box Prepared GF Lasagna noodles
1 cup Mozzarella/parmesan
DIRECTIONS
Poached Chicken:
Place vegetables and seasoning for poaching chicken in stock pot. Place chicken breasts on top of vegetables, and cover with cool water. Bring to a boil, then simmer until chicken is cooked through. Remove chicken breasts, and dice. Remove cooked carrots, mash and reserve for sauce. Approximately 25 min for fresh, 45 min for frozen.
Cheese Sauce:
In a large pot melt butter over medium heat. Add onion and garlic and sauté until soft.
Add GF flour and stir until roux forms.
Slowly add milk, stirring to combine.
Add Dijon, nutmeg, salt and pepper.
Remove from heat and stir in spinach. Rest until spinach wilts.
Add ricotta (or yogurt and cheese), and reserved mashed carrots.
Assembly and Topping:
- Preheat oven @ 375f (with convection if available)
- Coat 9x13 baking dish with non-stick cooking spray
- Assemble in layers starting with sauce, then alternating layers of noodles, chicken, and sauce sauce, and finishing with sauce and cheese (sauce, noodles, chicken, sauce, noodles, chicken sauce, noodles, sauce, cheese). The number of layers you get depends on the size of your baking dish but three or four layers is normal.
- Spread cheese evenly over the top.
- Coat aluminum foil with non-stick spray and cover. Bake for 45min@375f.
- Remove foil bake for an additional 15 minutes to brown cheese.
- Allow dish to cool and firm up before cutting, about 5-10 minutes.
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
PRINT RECIPE:
Greens Mac and Cheese | Jamie Oliver
This dish is going to become any household favourite. This is my take on mac and cheese but with all of the good stuff packed in. It's creamy and delicious and so simple to make.
This is a classic taken from my cookbook Veg available to buy from Amazon
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How to make chicken crepes with bechamel sauce.
So delicious food, simple, easy to prepare and can activate your creativity. Today crepes are all over the world, with different fillings. Learn this amazing recipe and bonne apettit.
Here you will learn simple ways to cook good food.
FOR THE CREPES:
2 – 2 ½ cups milk (whole or 2%)
2 cups all-purpose flour
2 eggs, beaten
½ tsp salt
1 Tbsp minced chives
FOR THE FILLING:
1 chicken breast, cooked and shredded
1 leek, white parts only sliced into half moons
1 cup mushrooms, sliced
¼ cup fresh basil, cut into thin strips
½ tsp garlic paste
2 Tbsp olive oil
Salt and pepper to taste
FOR THE BECHAMEL:
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
¼ tsp salt
¼ tsp nutmeg
2 – 2 ½ cups milk (whole milk or 2%)
Watch the video to learn how to make this recipe.
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Cannelloni filled with Chicken, Pancetta and Sage featuring Adam Swanson in Everyday Gourmet
Find this recipe here -
Watch as Adam Swanson shows Everyday Gourmet's Justine Schofield how easy making a Cannelloni meal is. It is made even easier with San Remo Instant Cannelloni tubes which simply need filling with your favourite ingredients. In this recipe Adam creates a flavoursome chicken, pancetta and sage filling accompanied by a béchamel sauce to coat the cannelloni tubes.
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