Easy And Healthy Chicken Florentine Recipes

CHICKEN FLORENTINE STYLE

Chicken Florentine Style image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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.

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

Ingredients

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

EASY AND HEALTHY CHICKEN FLORENTINE

Easy and Healthy Chicken Florentine image

This is the optimal flavor marriage of tomatoes and spinach. This recipe always comes out right! It's delicious, warm and doesn't have the unnecessary and unhealthy breading.

Provided by mollykins

Categories Italian Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil, or as needed
1 large sweet onion, chopped
4 cloves garlic, minced
8 chicken breast tenders
½ pound baby spinach, or more to taste
1 (20 ounce) jar marinara sauce
1 (16 ounce) package fettuccine
8 ounces grated Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until just fragrant, 3 to 5 minutes. Add garlic and cook for about 45 seconds. Mix chicken tenders into onion mixture; cook until chicken is browned, 3 to 4 minutes per side. Transfer chicken mixture to a 9x13-inch baking dish.
Cover chicken mixture with spinach; pour marinara sauce over spinach layer. Cover the baking dish with aluminum foil.
Bake in the preheated oven until chicken is no longer pink in the center and spinach is wilted, about 30 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer fettuccine to serving plates.
Top each plate with chicken-marinara mixture; garnish each serving with Parmesan cheese.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 55.4 g, Cholesterol 57.6 mg, Fat 13.9 g, Fiber 4.7 g, Protein 32.2 g, SaturatedFat 6.2 g, Sodium 774 mg, Sugar 9.3 g

EASY CHICKEN FLORENTINE

Easy Chicken Florentine image

Save yourself some time on busy weeknights, and feed your family our Easy Chicken Florentine. Ready to serve in under an hour, this Easy Chicken Florentine gets its great flavor from frozen chopped spinach, grated Parmesan and zesty red pepper dressing.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
2 cloves garlic, minced
1 cup milk
1/4 cup GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375°F.
Heat dressing in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Transfer chicken to 9-inch square dish sprayed with cooking spray.
Add spinach and garlic to skillet; cook and stir 2 min. Add milk, mustard and 2 Tbsp. Parmesan; stir. Cook 1 to 2 min. or until heated through, stirring constantly. Spoon over chicken; top with remaining Parmesan.
Bake 15 to 20 min. or until chicken is done (165°F).

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

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