Cajun Chicken Florentine Recipes

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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.

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

CAJUN CHICKEN FLORENTINE



Cajun Chicken Florentine image

Ever heard of Cajun-Italian? You'll be pleasantly surprised at how well the flavors go together! Give it a try and see for yourself!

Provided by canarygirl

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
6 tablespoons cajun seasoning (I use Schilling)
1 (10 ounce) package chopped spinach (thawed and drained)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
2 cups milk
1/4 cup parmesan cheese
1/2 teaspoon garlic powder
salt and pepper
1 package mostaccioli noodles
4 tablespoons olive oil

Steps:

  • Put noodles on to boil, and boil according to package directions.
  • In the meantime, make sauce.
  • In a medium sauce pan, melt butter.
  • Add flour and blend well.
  • Gradually whisk in milk, spinach, cheese, garlic powder, salt and pepper.
  • Cook over medium heat until thickened, stirring frequently.
  • Cover and reserve.
  • Heat oil over medium high heat in large fry pan.
  • Sprinkle chicken liberally with cajun seasoning, and sear chicken on both sides, reduce heat to medium and cook thoroughly (about 10-15 minutes), turning occasionally.
  • Serve noodles on plate, top with a chicken breast and spoon sauce over.
  • Garnish with freshly chopped parsley and extra parmesan cheese if desired.

CHICKEN FLORENTINE (PAULA DEEN)



Chicken Florentine (Paula Deen) image

Another recipe from Paula Deen I saw on her show Paula's Home cooking. Looks absolutely delish! This can be frozen for later use and thawing out in the fridge or you can pop it right into the oven once put together.

Provided by KaraRN

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (10 ounce) packages frozen chopped spinach
6 boneless skinless chicken breast halves, and shredded (about 4 pounds)
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cups grated sharp cheddar cheese
2 tablespoons fresh lemon juice
1 teaspoon curry powder
salt & freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter

Steps:

  • Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
  • In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
  • Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
  • Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
  • Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Nutrition Facts : Calories 730.5, Fat 48.1, SaturatedFat 20.8, Cholesterol 152.6, Sodium 1516.5, Carbohydrate 25.8, Fiber 3.1, Sugar 5.6, Protein 47.2

EASY CHICKEN FLORENTINE



Easy Chicken Florentine image

This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.

Provided by chorusgirl3

Categories     Meat and Poultry     Chicken     Breast     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

1 pound skinless, boneless chicken breast, cut into 1-inch cubes
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium shallot, chopped
1 clove garlic, minced
2 medium tomatoes, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup chicken broth
¼ cup sour cream
1 (10 ounce) package fresh spinach
1 cup shredded mozzarella cheese

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
  • Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
  • Serve on plates and top with shredded mozzarella cheese.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g

CHICKEN WITH FLORENTINE SAUCE



Chicken with Florentine Sauce image

Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it's also fast to fix on busy weeknights! -Julie Fitzgerald, St Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon sherry or chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons diced pimientos
1/2 cup sour cream
1 cup shredded part-skim mozzarella cheese

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

Nutrition Facts : Calories 223 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 434mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

WEEKNIGHT CHICKEN FLORENTINE PASTA



Weeknight Chicken Florentine Pasta image

This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.

Provided by thedailygourmet

Categories     Chicken Pasta

Time 30m

Yield 6

Number Of Ingredients 14

1 pound fettuccine
6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
½ cup diced onion
2 tablespoons chopped sun-dried tomatoes
2 cloves minced garlic
¼ cup dry white wine (such as Pinot Grigio)
1 cup shaved Parmesan cheese, plus more for garnish
¾ cup heavy cream
½ cup 1% milk
1 (8 ounce) package fresh spinach

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
  • Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
  • Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
  • To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. -Dori Jackson, Gulf Breeze, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups shredded Swiss cheese
1 package (10 ounces) frozen creamed spinach, thawed
1/2 cup mayonnaise
1/4 cup loosely packed minced fresh basil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup seasoned bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper. , Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. , Bake, uncovered, until bubbly, 40-45 minutes.

Nutrition Facts : Calories 539 calories, Fat 36g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 1006mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

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