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.
FLORENTINE CHICKEN SOUP
"My husband loves Alfredo sauce, so I'm always looking for new variations," writes Cindie Henf from Sebastian, Florida. "This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.
Nutrition Facts : Calories 275 calories, Fat 14g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 865mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
FLORENTINE STUFFED CHICKEN
Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
- Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
- Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g
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 WITH TOMATO SAUCE
Stuffed chicken breasts on a bed of Florentine with a rich tomato sauce.
Provided by DeLacy
Categories Stuffed Chicken Breasts
Time 1h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 25.7 g, Cholesterol 140 mg, Fat 26.7 g, Fiber 6.3 g, Protein 38 g, SaturatedFat 14.2 g, Sodium 822.7 mg, Sugar 13.3 g
CHICKEN FLORENTINE STYLE
This recipe is courtesy of Giada De Laurentiis from her cooking show Everyday Italian. This is my favorite recipe to serve to guests.
Provided by wildeyeris
Categories Poultry
Time 30m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 616.5, Fat 42, SaturatedFat 25.5, Cholesterol 195.8, Sodium 223.1, Carbohydrate 12.3, Fiber 4.9, Sugar 2.3, Protein 35.1
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 :
CHEESY CHICKEN FLORENTINE CASSEROLE
My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.
Provided by Kaylee Sawyer
Categories Chicken Casserole
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
- Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
- While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
- Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
- Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 g
FLORENTINE CHICKEN STEW
This takes beef stew and adds a twist. Chicken, spinach and cannellini beans for a great switch up. This can easily be adopted to the crock pot, But I do like to saute the flavors of the vegetables and chicken to create several layers of depth.
Provided by SarasotaCook
Categories Stew
Time 4h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- NOW first thing, you can put everything in the crock pot and turn on -- it will turn out just fine. However, sauteing the individual layers give it so much more flavor.
- Prepare all your chicken, pork and vegetables and get ready to saute.
- In a large pot, add the olive oil and saute first the bacon, remove and drain. Then add the chicken, until brown, remove and drain. Then start the vegetables, onions, leeks, garlic, celery, peppers, carrots, and cook until soft. Five minutes or so. Now add the potatoes and tomatoes, then add the broth, white wine, beans, seasonings and cook 30-45 minutes. Then add the chicken and bacon back in, beans and spinach and cook another 15 minutes or so until all heated.
- If it is too thin to your liking, you can make a slurry with the cornstarch and water and use to thicken the stew right at the end of cooking.
- Serve and top with crumbled feta cheese. And then serve with grilled baguettes with melted gouda or swiss. Grilled the baguettes brushed with olive oil, s/p and then topped with swiss or gouda and melt. This is the perfect addition to this stew.
Nutrition Facts : Calories 430.3, Fat 12.4, SaturatedFat 5.2, Cholesterol 63.1, Sodium 1044.2, Carbohydrate 45.2, Fiber 9.7, Sugar 6.3, Protein 33.8
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