Chicken Florentine In A White Wine Sauce Recipes

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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.

CHICKEN FLORENTINE IN A WHITE WINE SAUCE



Chicken Florentine in a White Wine Sauce image

An easy meal to impress guests. Very savoury and heavy on the garlic. I wooed my wife with this one.

Provided by MarkNS

Categories     Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken breasts (2 per person) or 8 you can use chicken thighs (2 per person)
spinach, stems removed and leaves ripped approximately in half (I use two packs for about 8 breasts)
1 head garlic, minced (This is a garlic lovers meal you can reduce that amount if you're unsure of your guests' affection f)
lots butter
bread (I prefer cracker) or cracker crumb (I prefer cracker)
750 ml of medium dry white wine
flour
sugar
salt

Steps:

  • Sauté ½ the garlic in 2-3 tablespoons butter (this amount is a guess...but be generous with it) in a frying pan until softened (do NOT brown it!). Add spinach and cook, stirring frequently until spinach is softened and quite shrunken. Remove from heat and allow to cool.
  • Pound breasts flat (the thinner the better). and lightly salt them. Roll spinach/garlic mixture up in the breasts then lightly coat them in crumbs. Place seam side down in a deep baking dish. Bake uncovered in a 300 degree oven while you make the sauce.
  • Sauce:Melt a lot of butter (once again... be generous and use more than you think you should) in the same frying pan the spinach was sautéed inches Add the remaining garlic and sauté...(do NOT brown it!). Whisk in sufficient flour to make a thick roux...do NOT brown the roux! Whisk in the wine and bring to boil whisking constantly. After the alcohol has had a chance to evaporate and as the sauce thickens, add sugar to taste but the sauce should remain slightly bitter as it will lose this bitterness in the oven. Once thickened, pour the sauce over the chicken breasts.
  • Bake the whole thing, uncovered in a 350 degree oven until you want to eat. 1 hour is usually plenty but this meal is designed to be prepared at your convenience and lowering the temperature and allowing it to sit will not hurt it.
  • Presentation: I recommend removing the breasts from the sauce onto a cutting board to cool slightly (if cut while too hot they will disintegrate -- I found this out the hard way). Then, slice them into about 1 cm slices so that each slice is a little circle of chicken surrounding the spinach. Press white rice into a small bowl and invert it in the centre of the plate, remove the bowl so a uniform hemispheric mound of rice remains. Arrange the chicken slices in a circle around the rice. Drizzle some sauce over the chicken and rice. Serve remaining sauce in a gravy boat or small pitcher. Remember to keep the sauce warm and don't dilly-dally while cutting -- get it to to the table hot!

Nutrition Facts : Calories 442.1, Fat 6.2, SaturatedFat 1.4, Cholesterol 151, Sodium 285.5, Carbohydrate 9.7, Fiber 0.3, Sugar 1.9, Protein 51.2

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

This simple to prepare recipe was submitted to Cooking Light many years ago by a subscriber. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice.

Provided by PanNan

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 (4 ounce) boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup dry white wine
4 teaspoons grated parmesan cheese

Steps:

  • Preheat oven to 350.
  • Combine first 4 ingredients in a shallow dish.
  • Dredge chicken in flour mixture.
  • Heat oil in an ovenproof skillet over medium heat.
  • Add chicken; cook 2 minutes on each side or until browned.
  • Add broth and wine.
  • Bring to a boil; remove from heat.
  • Cover and bake at 350 for 30 minutes or until chicken is done.
  • Sprinkle with cheese.

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

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