Chicken Breast Florentine Recipes

CHICKEN FLORENTINE

Steps:

• In a large skillet over medium-high heat, heat oil and 1 tablespoon butter. Add chicken thighs skin-side down and season with salt and pepper. Cook until crispy and golden and no longer pink, 10 minutes per side. Transfer to a plate to let rest.
• Add remaining 2 tablespoons butter and garlic and let cook until fragrant and soft, 2 minutes. Add tomatoes and season with salt and pepper. Simmer until soft, 5 minutes, then add handfuls of baby spinach, stirring until slightly wilted, 2 minutes.
• Pour over heavy cream and white wine and let simmer until thickened, 4 to 5 minutes. Stir in Parmesan.
• Return chicken to skillet and simmer until heated through.
• Serve chicken topped with spinach-tomato mixture and sauce.

CHICKEN FLORENTINE

Steps:

• Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper.
• Add the chicken to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
• Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
• Cook the mushrooms for 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
• Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more.
• Add the wine to the pan and bring to a simmer.
• Cook for 2-3 minutes or until wine is reduced by half.
• Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper.
• Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
• Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken. Sprinkle with parsley, then serve.

CHICKEN FLORENTINE STYLE

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 WITH FLORENTINE SAUCE

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.

EASY CHICKEN FLORENTINE

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.

CHICKEN FLORENTINE

Steps:

• Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.

CHICKEN BREASTS FLORENTINE

Steps:

• Heat oven to 375°. Spray rectangular pan, 11x7x1 1/2 inches, with cooking spray. Cook and drain noodles as directed on package.
• While noodles are cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Mix spinach, noodles, half of the sauce, 1/4 cup of the cheese and 1/4 teaspoon nutmeg. Spoon mixture into pan. Place chicken on spinach mixture. Pour remaining sauce over chicken. Sprinkle with remaining 1/4 cup cheese and additional nutmeg.
• Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until light brown on top and juice of chicken is no longer pink when centers of thickest pieces are cut.

CHICKEN BREAST FLORENTINE

Steps:

• Prepare marinade.
• Marinate chicken breasts for 24 hours.
• Preheat oven to 350 degrees.
• Remove chicken from marinade and pat dry with paper towels.
• Saute chicken in 2 tsp olive oil in a hot skillet until lightly browned on both sides.
• Remove from pan and finish cooking in oven 35 minutes.
• Meanwhile add to skillet shallots, garlic, white wine, cream, parmesan cheese, spinach& salt& pepper to taste.
• Simmer 3 to 5 minutes until well blended and spinach is limp.
• Serve sauce hot over chicken with angel hair pasta.

CHICKEN BREAST FLORENTINE WITH FETTUCCINE ALFREDO - LUBY'S

Steps:

• For filling, combine ingredients and mix well.
• For chicken, cut each piece in half horizontally into 2 pieces.
• of equal thickness. Place bottoms in a shallow baking pan in a single layer.
• Top each with about 1/3 cup spinach mixture, spreading almost to edge.
• Place tops over filling, pressing together at edge. Freeze 30 minutes.
• Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
• to hold chicken in a single layer.
• In a shallow bowl, whisk together the milk and egg until well blended.
• In a separate shallow bowl, mix bread crumbs and dressing mix.
• Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
• crumb mixture, coating evenly and pressing crumb mixture into chicken.
• Place in baking pan. Bake 25 minutes or until cooked through.
• Top with spinach leaves and cheese slices. Continue baking 1 minute.
• For fettucine, cook pasta according to package directions,.
• adding salt to water. Drain.
• In a medium saucepan, melt butter. Add mushrooms and garlic.
• Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
• Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
• pasta to coat evenly. Serve with chicken. Makes 8 servings.

CHICKEN FLORENTINE

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around
• Put about .25 cup of flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add 1 pound spinach to the skillet and cook, undisturbed, until the liquid from the spinach evaporates completely.
• With the heat still on medium-high, add .5 cup of white wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Wait 30 seconds, then stir in .5 cup heavy or sour cream (yogurt is fine if you keep the heat low). Turn heat to low, stirring, until slightly thickened.
• Return the chicken to the skillet, turn in the sauce and serve.

CHICKEN FLORENTINE WITH TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
• Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
• Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
• Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.