Perfect Chicken Florentine Recipes

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CHICKEN FLORENTINE



Chicken Florentine image

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

10 boneless skinless chicken breast halves
2 tablespoons honey
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups shredded cheddar cheese
1/3 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon pepper
1 large egg
1/3 cup whole milk
1 cup dry bread crumbs
Oil for deep-fat frying

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



Chicken Florentine image

Upgrade dinner tonight with this easy chicken Florentine recipe from Delish.com.

Categories     chicken florentine     florentine recipe     spinach florentine     how to make chicken florentine     easy chicken recipes     spinach chicken     italian spinach chicken     skillet italian chicken     italian chicken recipes     creamy chicken     parmesan chicken     white wine chicken     cream sauce chicken

Time 35m

Yield 4

Number Of Ingredients 11

1 tbsp. extra-virgin olive oil
3 tbsp. butter, divided
1 lb. bone-in skin-on chicken thighs
kosher salt
Freshly ground black pepper
4 cloves garlic, minced
1 pt. grape tomatoes, halved
10 oz. baby spinach
1/3 c. heavy cream
1/3 c. dry white wine
1/4 c. freshly grated Parmesan

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 STYLE



Chicken Florentine Style image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

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.

CHICKEN FLORENTINE STYLE



Chicken Florentine Style image

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

4 boneless skinless chicken breasts
salt & freshly ground black pepper
all-purpose flour, for dredging
6 tablespoons 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 cut-leaf frozen 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.

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

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

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

CHEESY CHICKEN FLORENTINE CASSEROLE



Cheesy Chicken Florentine Casserole image

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

4 (4 ounce) skinless, boneless chicken breast halves
½ cup unsalted butter
2 tablespoons unsalted butter
2 cups shredded Parmesan cheese
1 ½ pints heavy cream
1 (10.5 ounce) can condensed cream of broccoli soup
3 tablespoons chopped fresh oregano, or to taste
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh parsley, or to taste
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese

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

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