CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
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
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.
EASY CHICKEN FLORENTINE
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
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 FLORENTINE DIP
This chicken Florentine dip is great for parties. It is something I have been making for years, it is quick, easy and can feed many! It is usually the first thing empty, and when I show up without it, I have many disappointed fans. Serve with tortilla chips for dipping.
Provided by Anne
Categories Dips and Spreads
Time 1h45m
Yield 10
Number Of Ingredients 7
Steps:
- Combine condensed soup, chicken, sour cream mozzarella cheese, 1/2 cup skim milk, and Parmesan cheese in a slow cooker. Add spinach, pulling it apart and shredding it as you put it in. Mix until well blended.
- Cover and cook on Low until all cheeses are melted and the dip is deliciously gooey, 1 to 1 1/2 hours. Add up to 1/2 cup more milk if you feel the dip is cooking up too thick.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 8.3 g, Cholesterol 51.6 mg, Fat 12 g, Fiber 1.3 g, Protein 16.4 g, SaturatedFat 6 g, Sodium 632.7 mg, Sugar 1.6 g
CHICKEN FLORENTINE CHEESE DIP
This chicken Florentine cheese dip can be a delicious appetizer or main dish, rich with fresh vegetables and real flavor! Serve on crackers, toasted homemade French bread, or hot buttered noodles.
Provided by momoffive
Categories Hot Cheese Dips
Time 1h5m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Add onion and saute until tender, about 5 minutes. Add mushrooms and continue to cook until they begin to wilt, about 3 minutes.
- Stir in Italian seasoning, salt, and pepper; cook until moisture from the mushrooms has evaporated, 3 to 5 minutes. Add sun-dried tomatoes and stir thoroughly. Add spinach and stir until incorporated. Remove from the heat and gently stir in cream cheese until melted and creamy.
- Beat eggs with a whisk in a large glass measuring cup. Whisk in milk. Pour mixture into the skillet and mix until thoroughly combined. Stir in mozzarella and Parmesan cheeses; it's okay it they do not melt. Stir in chicken. Spread mixture in a 2-quart glass baking dish and sprinkle with up to 1/2 cup mozzarella, if desired.
- Bake in the preheated oven until beginning to bubble near the middle, 20 to 30 minutes. Remove from the oven and transfer the hot dip to a serving dish.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 3.4 g, Cholesterol 53.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 175.9 mg, Sugar 1.3 g
STUFFED CHICKEN FLORENTINE
We all seem to be lover's of Spinach Artichoke Dip these days so here's a recipe to stuff your chicken breasts with it! YUMMY, I tried it last night for the first time and had to share it with you. I found the recipe on the wrapper of some "Gardens of Atlantis Spinach Artichoke Dip" I purchased a while back.
Provided by Judith N.
Categories Chicken Breast
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place each breast on large sheet of plastic wrap, cover with second sheet.
- Pound with meat pounder until 1/4" thick.
- Add 3 Tbls.
- of Spinach Artichoke Dip to center of each breast.
- Fold breast and secure with toothpick.
- Beat eggs.
- Dip breast in egg mixture and then roll in breadcrumbs.
- Place in a baking dish.
- Bake for 45 minutes to 1 hour.
- Serve.
CHICKEN FLORENTINE PIZZA
Pizza at home can be just as tasty as one from a local pizzeria. This pizza gets a jumpstart by using a lot of ready-made ingredients, including the dough. The trick is how you cook the dough.
Provided by thedailygourmet
Categories Pizza
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
- Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
- Roll pizza dough on a lightly floured surface to a 14-inch circle.
- Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
- Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
- Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 26 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 592.1 mg, Sugar 3.6 g
CHICKEN BREASTS FLORENTINE
Gold Medal® all-purpose flour provides a simple addition to this chicken breast that's sprinkled with cheese and nutmeg - a wonderful dinner ready in about an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g
FLORENTINE DIP
A good dip transcends time - especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and '50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time should your guests arrive early while the rest of the meal runs late.
Provided by Craig Claiborne
Categories dips and spreads, appetizer
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended. Place in the refrigerator for several hours to season.
- Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.
WEEKNIGHT CHICKEN FLORENTINE PASTA
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
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
STUFFED CHICKEN FLORENTINE
You will have filling left over which is great as a topping on toasted french bread slices. It can also be used as a spinach dip (but will be much denser than most dips).
Provided by JuliaTN
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw, drain and squeeze spinach.
- Rinse, drain and squeeze artichoke hearts.
- Saute garlic with olive oil over med/high heat.
- Add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. Stir until cheeses are melted and everything is combined.
- Flatten chicken breasts, season with salt and pepper.
- Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
- Brush with balsamic vinaigrette.
- Bake at 350°F for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.
Nutrition Facts : Calories 262.4, Fat 10.7, SaturatedFat 5, Cholesterol 86.6, Sodium 385.1, Carbohydrate 10.7, Fiber 5.2, Sugar 1.3, Protein 32.1
CHICKEN FLORENTINE
Make and share this Chicken Florentine recipe from Food.com.
Provided by Shawnee TX
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine bread crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly.
- Arrange in baking dish.
- In a saucepan, cook onion in butter until tender.
- Blend in flour.
- Stir in milk all at once. Cook and stir until thick and bubbly.
- Cook and stir 1 minute more.
- Stir in spinach.
- Spoon spinach mixture over chicken and sprinkle with rest of crumb mixture. Bake uncovered at 350F for 40-45 minutes.
Nutrition Facts : Calories 434, Fat 13.7, SaturatedFat 7.2, Cholesterol 132, Sodium 489.5, Carbohydrate 24.9, Fiber 3.8, Sugar 2.3, Protein 51.8
CHICKEN FLORENTINE
Make and share this Chicken Florentine recipe from Food.com.
Provided by kit in NO
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F
- Combine breadcrumbs and 1/2 cup of Parmesan cheese and spread out on a plate. Heat oil in a heavy skillet over medium heat. Cut chicken breasts in half and pound to 1/2 inch. Dip chicken pieces in egg and coat both sides with the bread crumb mixture. Cook chicken pieces (about 3 minutes each side) and place on paper towels to drain.
- Saute onion and garlic in 1 tbs butter until onion is clear and add nutmeg and spinach. Cook until combined and heated through. Spread spinach mixture on the bottom of a oiled baking pan large enough to accommodate the chicken pieces.
- For the cream sauce, make a roux from the 2 tbs butter and 2 tbs flour cook for about one minute then increase heat and add the wine and whip with a wisk until smooth then dry. Slowly begin adding the milk until it is all incorporated, whisking constantly. Add the cheese and nutmeg and cook until thick and creamy.
- Assembly: Pour half of the sauce over the spinach and place chicken on top then top with the remaining sauce. Place dish in the oven and cook until bubbling, about 30 minutes. Serve with pasta or rice.
Nutrition Facts : Calories 489.1, Fat 28.7, SaturatedFat 11.4, Cholesterol 118.6, Sodium 502.4, Carbohydrate 24.8, Fiber 3.9, Sugar 6.9, Protein 30.6
CHICKEN FLORENTINE
These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
CHICKEN FLORENTINE/DIVAN
This is the absolute favorite dinner of choice in my family! We always make up some extra, smaller casserole dishes to freeze and have later (don't add the corn flakes until you are ready to heat it)......great to bring back to college!
Provided by Mary Anne
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the chicken breasts until they are cooked (20-30 minutes) then cut them into bite-sized pieces.
- Preheat oven to 350 F degrees.
- Mix the soup, mayonnaise, lemon juice, and curry powder in a bowl.
- Spray a 9 X 13 casserole dish with PAM.
- Layer the casserole first with spinach then with chicken.
- Cover with sauce.
- Top with cheese and finally with corn flakes.
- Bake for approx.
- 30-40 minutes until cheese is melted and sauce bubbles.
More about "chicken florentine dip recipes"
CHICKEN FLORENTINE - THE SEASONED MOM
From theseasonedmom.com
BEST CHICKEN FLORENTINE RECIPE - HOW TO MAKE CHICKEN
From delish.com
CROCK POT CHICKEN FLORENTINE RECIPE - EASY CHICKEN …
From eatingonadime.com
EASY & CREAMY CHICKEN FLORENTINE SKILLET RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
CHICKEN FLORENTINE ARTICHOKE BAKE - DAMN DELICIOUS
From damndelicious.net
CHICKEN FLORENTINE (EASY & DELICIOUS) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
EASY CHICKEN FLORENTINE [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
CREAMY FLORENTINE CHICKEN RECIPE (30 MINUTE DINNER!) - NO SPOON …
From nospoonnecessary.com
CHICKEN FLORENTINE BAKE - JULIA'S ALBUM
From juliasalbum.com
CHICKEN FLORENTINE RECIPE - MAGNOLIA
From magnolia.com
CHICKEN FLORENTINE DIP - PLAIN.RECIPES
From plain.recipes
CREAMY CHICKEN FLORENTINE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN FLORENTINE RECIPE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
CRACK CHICKEN DIP - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN FLORENTINE - DINNER AT THE ZOO
From dinneratthezoo.com
SIMPLE AND EASY CHICKEN FLORENTINE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
20 BEST CHICKEN FLORENTINE RECIPES (ALL TYPES) - HOME STRATOSPHERE
From homestratosphere.com
CHICKEN FLORENTINE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHICKEN FLORENTINE | CREAMY, EASY, READY IN 10 MINUTES - THE BIG …
From thebigmansworld.com
SUPER CREAMY CHICKEN FLORENTINE RECIPE - BROKE FOODIES
From brokefoodies.com
ONE-PAN CHICKEN FLORENTINE - DELICIOUSLY EASY - COOKTHESTORY
From cookthestory.com
CREAMY CHICKEN FLORENTINE - BUDGET DELICIOUS
From budgetdelicious.com
CREAMY CHICKEN FLORENTINE - SPEND WITH PENNIES
From spendwithpennies.com
CREAMY CHICKEN FLORENTINE - DISHES WITH DAD
From disheswithdad.com
CHICKEN FLORENTINE PASTA RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
CREAMY CHICKEN FLORENTINE ARTICHOKE CASSEROLE | 12 TOMATOES
From 12tomatoes.com
EASY CHICKEN FLORENTINE (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CHICKEN FLORENTINE - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
WHAT TO SERVE WITH CHICKEN FLORENTINE? 8 BEST SIDE DISHES
From eatdelights.com
15 BEST OPTAVIA CHICKEN RECIPES – EASY LEAN AND GREEN
From porculine.com
CHICKEN FLORENTINE PASTA {FAMILY FAVORITE } | LIL' LUNA
From lilluna.com
CHICKEN FLORENTINE RECIPE | EATINGWELL
From eatingwell.com
EASY CHICKEN FLORENTINE - CAMPBELL SOUP COMPANY
From campbells.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love